A simple recipe that is so satisfying, with bright acidity from charred lemons, salty anchovies, and rich butter to coat the spaghetti.
There are a few food items that I love to call my own. Cauliflower is one of them, as are mangoes, truffles and liver. They’re things that are exclusively mine, in this household.
Meaning? Well, the better half isn’t a great fan of them. This generally means that I don’t eat them as often, but when I do, I seem to enjoy them much more.
When I feel like treating myself to a delicious lunch at home, or dinner for one when the house is all mine, I tend to gorge on the things that are all mine.
Take this anchovy pasta I’ve made. It has a butter sauce that’s very similar to a dish that I made during my apprenticeship 25 years ago. Geez, 25 years. Only difference is that it was spooned over charred fillet steak. I seriously love it.
It’s so quick to make and it satisfies me every time. And somehow I always make more than one portion, which is fine, because I’m ok with left-overs.
Not only are the anchovies the big hero in this spaghetti dish, but fresh lemon is pretty much a requirement. Anchovies are undoubtedly like a slap to the palate, so a bit of acid helps balance things out. Charred lemon works wonders, but I also like to throw in some capers or brined artichoke hearts, as well.
John Bek is a trained chef that decided to throw in his professional apron and move into retail management. He's the guy behind heneedsfood.com - a platform that showcases recipes that cover the likes of everyday cooking, use of native Australian ingredients, as well as Croatian creations that come from his heritage. John also writes about where he's travelled around the world as well as any farmers markets he's visited.