Spaghetti, salted anchovies, Parmesan


    500g (dry weight) packet spaghetti

    75g salted anchovies, marinaded in oil

    1/2 bulb of garlic

    1 clove

    Parmesan, grated to taste

    lemon juice, to taste

    First press/virgin rapeseed oil to taste

    vegetable oil (standard rapeseed oil)

    red chilli, sliced thin (optional)

    egg yolk (optional)

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Main serves 4

This recipe is very simple with a focus on high quality essential kitchen ingredients like Cornish Sea Salt and First Press/Virgin Rapeseed Oil which will elevate any dish.

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Pre-heat oven to 190’C (fan) or 210’C and roast the whole garlic in its skin for 30 mins until soft. At The Pony & Trap, we keep our fridge stocked with a number of roasted garlics as they keep a long time and are usefull in a number of sauces. Why not try this at home!


Cook spaghetti in salted water to manufacturers instructions. Save some of the left over starchy water.


While pasta cooking, roughly chop anchovies and slice through whole cross section of roast garlic close to the nut and squeeze the soft garlic out of the skin and crush with the back of a knife.


Warm up 1/2 of the whole roast crushed garlic with the fresh garlic, anchovies, red chilli if you want it and a little vegetable oil in a large frying pan or saucepan for a couple of minutes. Then fold in the cooked spaghetti, egg yolk if you want it and loosen with a little bit of the saved starchy water.


Season to taste with the lemon juice and sea salt. Plate up the pasta, top with the Parmesan and black pepper to taste. Drizzle a little first press rapeseed and serve.

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