serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Current Obsession
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 80 ml (⅓ cup) extra-virgin olive oil
- 12 anchovies, pounded into paste
- 6 garlic cloves, minced
- chilli flakes, to taste
- 60 g (1 cup) panko breadcrumbs
- ground black pepper, to taste
- 500 g spaghetti
- 2 egg yolks
- 1 tbsp Vietnamese fish sauce
- 1 tsp Tabasco, or to taste
To serve
- chopped parsley
- chopped spring onions or coriander
- lemon wedges
Instructions
- Place the oil in a large frying pan over medium heat until just warm. Add the anchovies, garlic and chilli and cook just until the garlic starts to colour. Add the breadcrumbs and cook, stirring continuously, for 2 minutes or until golden, then grind black pepper liberally into the mix. Transfer to a bowl and set aside. (This can be cooked ahead of time, stored in an airtight container, and warmed in a pan or in the oven later.)
- Bring a large saucepan of well salted water to the boil. Cook the spaghetti according to instructions, and reserve 125 ml (½ cup) cooking water before draining thoroughly.
- In the warm saucepan or pot in which you just cooked your pasta, place the egg yolks, fish sauce, Tabasco and a splash of the reserved pasta water. Add the pasta and toss well, adding more pasta water if the mix looks too dry. Add the breadcrumb mixture, toss thoroughly, then serve with herbs and lemon wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Current Obsession
