Roast Lamb Tagliatelle

Cook the pasta in boiling salted water until al dente. Meanwhile, fry the anchovies in 2 tsp of oil and along with the garlic and chilli flakes for 1 minute. Add the halved tomatoes and cook for 5 mins, or until they start to soften and collapse.
Stir the shredded lamb into the tomato mixture, cook for 2 mins, then transfer the cooked tagliatelle - along with a splash or two of the cooking water - to the pan with the lamb and tomatoes and stir well. Drizzle with more olive oil, scatter with torn basil and parmesan, then serve immediately.

15 mins

2 serving

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