Meals and Courses

  • 375 g (12 oz) dried spaghetti
  • 375 g (12 oz) asparagus, trimmed and cut into 7 cm (3 inch) lengths
  • 5 tablespoons olive oil
  • 50 g (2 oz) butter
  • ½ teaspoon crushed dried chillies
  • 2 garlic cloves, sliced
  • 50 g (2 oz) anchovy fillets in oil, drained and chopped
  • 2 tablespoons lemon juice
  • 75 g (3 oz) Parmesan cheese, freshly shaved
  • salt

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, spread the asparagus out in a roasting tray, drizzle with the oil and dot with the butter. Scatter with the chillies, garlic and anchovies and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 8 minutes until tender.

Tip the asparagus mixture and all the pan juices into a bowl. Drain the pasta, add to the bowl and toss to combine. Squeeze over the lemon juice and season with salt. Serve immediately with a scattering of Parmesan shavings.

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