Land & Sea Spaghetti with anchovy & chilli


  • serves 2
  • Pinch of chilli flakes
  • 4 anchovy fillets in olive oil
  • 2 garlic cloves (sliced thinly)
  • 3 tablespoons of extra virgin olive oil
  • 75ml of white wine
  • 50g Sea Spaghetti
  • 120g of linguine
  • Handful of chopped parsley


- Cook Sea Spaghetti and linguine according to packet instructions. (They can be cooked together if you are short on pots and time but otherwise it's better to cook separately.)
- Meanwhile heat a small saucepan, when hot add olive oil and turn down heat.
- Then add the garlic, fry but don't colour, and add the anchovies and stir until they have melted into the oil.
- Add half the chillies, then turn up the heat again and when hot, throw in the white wine and shake pan so liquid emulsifies.
- Allow to reduce by about half and then add some of the linguine water if you think it needs more liquid.
- Drain Sea Spaghetti and rinse under warm water and add to saucepan.
- Drain linguine and, reserving some of the pasta water, add to saucepan
- Stir through with the parsley, adding pasta water if you want to loosen it.
- Serve by scattering remaining chilli flakes on top.