Nick mixes an alcohol-free Caleño for Lashana, while Angela prepares a delicious broccoli & anchovy pasta with crispy crumbs. The experts at Waitrose pair this with an Italian white wine, Tre Fiori Greco di Tufo.
Broccoli & anchovy pasta with crispy crumbs
- 400g No.1 Trofie (or see tips)
- 2 x 200g packs Tenderstem broccoli spears, sliced into thirds
- 3 tbsp extra virgin olive oil
- 80g white sourdough or similar bread, torn into small pieces
- 2 x 45g cans Cantabrian anchovy fillets
- 2 large cloves garlic, peeled and thinly sliced
- ½ red chilli, deseeded and finely chopped, or pinch of chilli flakes (optional)
- 1 unwaxed lemon, zest and juice
- Boil the pasta according to pack instructions, and add the broccoli for the final 2 minutes, until both are al dente.
- Meanwhile, heat a frying pan with 2 tbsp olive oil and place over a medium-high heat. Add the bread and toast it, stirring often, for 5-6 minutes until golden and crisp – the larger pieces will still be soft in the middle, and that’s perfect.
- Remove the crumbs to a plate, wipe out the pan, then place it back over a medium heat. Add the anchovies and their oil, with the garlic and chilli, if using. Fry for 2-3 minutes, stirring continuously, until the garlic is fragrant and the anchovies melt into the oil. Once the pasta is ready, drain, reserving a cup of cooking water.
- Tip the pasta and broccoli into the anchovy pan with the lemon juice, a large splash of reserved cooking water and the remaining 1 tbsp oil. Stir together over the heat for 2 minutes until well coated. Serve scattered with the breadcrumbs and lemon zest.
Cook’s tip
On episode 7, season 6 of Dish, the Waitrose podcast, Angela prepares this recipes using No. 1 Orecchiette pasta. She finely chops the brocolli and adds it to the oil, garlic and chilli mixture before the anchovies.