Roast Lamb Tagliatelle

Cook the pasta in boiling salted water until al dente. Meanwhile, fry the anchovies in 2 tsp of oil with the garlic and chilli flakes for 2 mins. Add the cherry tomatoes, cook for 5 mins or until softened, then stir in the shredded lamb and cook for 2 mins more to heat through.
Transfer the cooked pasta (and a splash of the cooking water) to the lamb and tomato mixture, and stir well to coat. Drizzle with olive oil, scatter with parsley and serve with a good helping of grated parmesan - divine!

15 mins

2 serving

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