Spaghetti with Fried Capers and Anchovies

Name: Spaghetti with Fried Capers and Anchovies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets anchovy fillets, coarsely chopped; 118 milliliters drained nonpareil capers, rinsed; 1 teaspoons crushed red pepper; 118 milliliters finely chopped flat-leaf parsley; 1 garlic clove, minced; 2 Tbsps fresh lemon juice; 1 Tbsp finely grated lemon zest; 79 milliliters olive oil; 79 milliliters extra-virgin olive oil; 454 grams spaghetti

You can never have too many main course recipes, so give Spaghetti with Fried Capers and Anchovies a try. One portion of this dish contains approximately 17g of protein, 38g of fat, and a total of 759 calories. This dairy free and pescatarian recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. A mixture of anchovy, nonpareil capers, spaghetti, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a small skillet, heat the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.

Ingredients you will need

Capers

Cooking Oil

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; pound or process to a thick paste.

Ingredients you will need

Lemon Zest