Pasta with anchovies & capers
WW Yellow Lentil Spaghetti
Gluten Free White Bread
1 slice(s), medium
Calorie controlled cooking spray
Anchovies in oil, drained
42 g, 12 individual, drained and chopped
2 clove(s), sliced
Capers, in Brine
1 zest(s) of 1
Lemon Juice, Fresh
30 g, 15g grated, 15g shaved
- Bring a pan of water to the boil and cook the spaghetti to pack instructions. Drain and set aside, reserving a cup of cooking water.
- Meanwhile, put the bread into a mini food processor and blitz into breadcrumbs. Mist a nonstick frying pan with cooking spray and toast the crumbs over a high heat for 3-4 minutes, stirring, until golden. Transfer to a bowl, wipe the pan with kitchen paper and return it to the hob.
- Reduce the heat to medium, mist the pan with more cooking spray and fry the anchovy fillets, garlic and capers for 2 minutes. Stir in the lemon juice and zest, then add the cooked spaghetti with a little of the pasta cooking water and 15g Parmesan. Season to taste and toss well to combine. Serve topped with the breadcrumbs and 15g Parmesan shavings.