Broccoli, Leek & Anchovy Linguine with Chives
Serves 4
1/3 cup extra virgin olive oil
2 tbsp butter
1 leek, trimmed, washed and finely sliced
1 bunch fresh broccoli, broken into small florets
12 flat anchovy fillets, chopped very fine
1 lb dried pasta, such as linguine, spaghettini, orecchiette etc
Meanwhile, bring a large pot of salted water to a rapid boil over high heat and cook the pasta until it is 'al dente' - firm yet tender. Drain the pasta in a colander placed into your kitchen sink, shaking off excess water then toss into the sauce and toss to coat. Add half of the grated cheese, and toss thoroughly once again. I added a little cream at the end for some extra richness and finished with a garnish of fresh chopped chives. The pasta should be served immediately with the reserved parmigiano-reggiano on the side, for guests to serve themselves.
1 lb dried pasta, such as linguine, spaghettini, orecchiette etc
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup cream, optional
1/4 cup cream, optional
salt and fresh cracked black pepper, to taste
4 tbsp fresh chives, finely chopped plus some whole for garnish
Add the oil and butter to a sauté pan over medium heat. When the oil begins to warm up, add the chopped leeks and cook until soft, about 6-8 minutes. Then place the broccoli florets and chopped anchovies into the pan and cook, stirring and mashing the mixture with the back of a wooden spoon, to dissolve them as much as possible into a paste. You may need to add a little more oil if the mixture becomes too dry. Add some fresh cracked black pepper, then taste for seasoning, adding a wee bit of salt if you like, keeping in mind that anchovies are already quite salty.
Add the oil and butter to a sauté pan over medium heat. When the oil begins to warm up, add the chopped leeks and cook until soft, about 6-8 minutes. Then place the broccoli florets and chopped anchovies into the pan and cook, stirring and mashing the mixture with the back of a wooden spoon, to dissolve them as much as possible into a paste. You may need to add a little more oil if the mixture becomes too dry. Add some fresh cracked black pepper, then taste for seasoning, adding a wee bit of salt if you like, keeping in mind that anchovies are already quite salty.
Meanwhile, bring a large pot of salted water to a rapid boil over high heat and cook the pasta until it is 'al dente' - firm yet tender. Drain the pasta in a colander placed into your kitchen sink, shaking off excess water then toss into the sauce and toss to coat. Add half of the grated cheese, and toss thoroughly once again. I added a little cream at the end for some extra richness and finished with a garnish of fresh chopped chives. The pasta should be served immediately with the reserved parmigiano-reggiano on the side, for guests to serve themselves.
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