What you'll need: 100g spaghetti 25g tin of anchovies, chopped, with the oil reserved 75g kale (or spring greens, or dark green cabbage), chopped 1 crushed garlic clove A pinch of chilli flakes Salt and freshly ground black pepper Time: 30 minutes Serves: 1 Method First Cook your spaghetti in
What you'll need:
- 100g spaghetti
- 25g tin of anchovies, chopped, with the oil reserved
- 75g kale (or spring greens, or dark green cabbage), chopped
- 1 crushed garlic clove
- A pinch of chilli flakes
- Salt and freshly ground black pepper
Time: 30 minutes
Cook your spaghetti in boiling, salted water according to packet instructions. 2 minutes before the end of the cooking time, chuck in your greens and allow them to cook. Drain well, keeping the greens at the top so they can be easily removed.
Take 1 tbsp of the anchovy oil, and heat in a frying pan. Add the anchovies and gently fry until they melt. Throw in the chilli flakes and the garlic, and cook for a further minute.
Take your kale or cabbage, and add it to the pan with the anchovy paste. Stir well, so the greens are completely coated with the fish and garlic etc, then tip it all back into the spaghetti. Mix, season liberally with salt and pepper, and enjoy this simple treat.
This recipe will go brilliantly with an unusual and underrated Spanish white wine, the Mas Que Vinos 'Ercavio' Blanco 2017. This pairing is going to work like a dream!
There you have it -- a tasty recipe for Spaghetti with Kale and Anchovies!
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