I adore anchovies, but they don’t always make for the most attractive meals. This one however, is really worth it. I adapted this recipe from Antonio Carluccio’s Simple Cooking, using leeks instead of onions on a whim.
10g anchovy fillets in oil
100g dry pasta (spaghetti is particularly good here)
Salt & pepper
Sauté sliced leeks in 1 1/2 tablespoons of oil until soft. Meanwhile, cook the pasta in plenty of boiling water (salted or oiled, your choice). I used squid ink spaghetti because I happened to have it and it just appealed to me, but normal is absolutely fine too. Once the leeks are soft, add the anchovy fillets and stir through, they will melt. Season with pepper and salt – but remember that anchovies are very salty. Drain the cooked pasta and toss in the sauce.
Simple and delicious, enjoy xx