Save on your shopping with our best offers | Shop offers now
Bucatini with asparagus, anchovies and capers
Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins
130g fresh sourdough, crusts removed
450g asparagus, trimmed
125ml extra virgin olive oil
3 tbsp nonpareille capers, rinsed and drained
350g Waitrose 1 bucatini spaghetti
1 large garlic clove, roughly chopped
1 large lemon, zest and juice
¼ tsp dried chilli flakes
10 anchovy fillets in olive oil, drained
1/2 x 25g pack flat leaf parsley, roughly chopped
Roughly tear up the sourdough and put in the small bowl of a food processor. Whizz to breadcrumbs and set aside. Slice each asparagus spear on a steep diagonal into pieces about 3-4cm long; set aside.
Heat 2 tbsp oil in a frying pan. Pat the capers dry; add to the pan. Cook over a medium heat for 2-4 minutes, turning occasionally, until starting to crisp. Scoop out with a slotted spoon; drain on kitchen paper, leaving the oil in the pan. Add the breadcrumbs to the pan and stir over the heat until golden brown (4-6 minutes); set aside to cool and crisp up.
Meanwhile, cook the pasta following pack instructions, adding the asparagus pieces for the final 3 minutes. Put the garlic in a pestle and mortar with the lemon zest, chilli and anchovies. Pound into a smooth paste, then stir in the lemon juice and remaining oil. Drain the pasta and return to the pan. Toss with the anchovy paste, capers and parsley; season if liked. Divide between bowls, scattering with the breadcrumbs to serve.
