200 grams spaghetti 3 tablespoons olive oil 4 cloves mashed garlic 4 anchovies – soaked in milk and drained 1 tablespoon dried chilli flakes 1 long red chilli unseeded sliced fine I tablespoon capers 3 handfuls baby spinach 1 grated lemon zest Parmesan cheese
1. Cook the spaghetti in salted water until al dente. In a separate pan heat the olive oil and sauté the garlic on a gentle heat until fragrant. 2. Add the chilli flakes or fresh chilli, the drained anchovies, capers and stir to combine. 3. Add the baby spinach leaves and stir gently. Add the cooked drained spaghetti and taste. 4. Add salt and pepper if required. Stir to combine and plate up while still warm. 5. Grate some lemon zest and parmesan cheese on top and extra olive oil if the spaghetti is dry.