Recipe: Perfect Shallot, Anchovy, Caper & Garlic Pasta

Shallot, Anchovy, Caper & Garlic Pasta. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Add the capers, garlic, shallots and anchovies; season with salt and pepper. Transfer the pasta to a serving dish, add the sauce and toss to combine.

Anchovy with caper - download this royalty free Stock Photo in seconds. The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum. You can cook Shallot, Anchovy, Caper & Garlic Pasta using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Shallot, Anchovy, Caper & Garlic Pasta

1. It's 250 g of pasta (I used fresh spaghetti).
2. Prepare 50 g of butter.
3. Prepare 4 tbsp of panko breadcrumbs.
4. You need of Ground black pepper.
5. It's 3 of shallots, skinned and sliced.
6. You need 4 cloves of garlic, skinned and sliced.
7. Prepare 1 of red chili, sliced (I keep the seeds in but that’s optional).
8. Prepare 8 of anchovy fillets.
9. Prepare 1 tbsp of capers.
10. Prepare to taste of Parmesan cheese, grated. Quantity according.

Anchovies and capers are two of my favorite things. This salad dressing might not be for everyone but that is ok. that leaves more for me. From Jamie Oliver's cookbook The Naked Chef. Add the capers, garlic, shallots, and anchovies; season with salt and pepper.

Shallot, Anchovy, Caper & Garlic Pasta instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

Add the brussels sprouts and walnuts, and toss well. Sprinkle shallots, capers and anchovies over the top. Marinate for a couple of hours in the fridge. (One hour minimum). This, which I used to have when I worked in Bordeaux for a while, is one of my favourite things to eat. It is also an incredibly quick meal.

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