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Before you jump to Shallot, Anchovy, Caper & Garlic Pasta recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.
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We hope you got benefit from reading it, now let’s go back to shallot, anchovy, caper & garlic pasta recipe. To make shallot, anchovy, caper & garlic pasta you only need 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shallot, Anchovy, Caper & Garlic Pasta:
- Provide pasta (I used fresh spaghetti)
- You need butter
- Get panko breadcrumbs
- Prepare Ground black pepper
- Provide shallots, skinned and sliced
- Provide garlic, skinned and sliced
- Take red chili, sliced (I keep the seeds in but that’s optional)
- Use anchovy fillets
- Get capers
- Prepare Parmesan cheese, grated. Quantity according
Steps to make Shallot, Anchovy, Caper & Garlic Pasta:
- Cook the pasta according to instructions in slightly salted, boiling water to reach the al dente point ready for Step 5 below. Drain in a colander, reserving 1/2 cup of the pasta water in case needed at Step 5 below, and add a small knob of the butter. Keep warm.
- Melt a little more of the butter in a small frying pan and cook the breadcrumbs, tossing or stirring occasionally, on a medium-high heat for 2-3 minutes, or until turning golden. Season lightly with black pepper but definitely do not use salt. Set aside but keep warm.
- Meanwhile, melt the remaining butter in a large frying or sauté pan and gently fry the shallots in a medium-high heat until turning translucent - about 4-5 minutes, stirring only if necessary to avoid sticking.
- Add the garlic and chili and cook for a further 5 minutes, stirring occasionally. Then add the anchovies and capers, stir well and cook for a further 2 minutes, stirring occasionally.
- Add the pasta, stir well to coat thoroughly. Add a little of the reserved pasta water if necessary to prevent sticking and serve immediately onto warmed pasta dishes. Garnish with the warm seasoned breadcrumbs, then finally sprinkle the Parmesan cheese.
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