With the sunshine finally here and now blazing down, this no-fuss dish is the perfect plate for summer. The combination of salty anchovies, sweet , tangy capers, and fresh really creates a beautiful dish — and one that’s fairly healthy, too. Plus, in this heat, it helps that it’s a dish that takes minimal prep and is ready in about ten minutes.
It’s the sort of thing I tend to think is perfect for a quick weeknight dinner, or a leisurely weekend meal paired with a crisp glass of . Although the weekend isn’t a prerequisite to the wine, of course. They can be hard to get hold of but if possible, to bring an extra layer to this dish, try to find Amalfi lemons.
Their rich flavour just elevates the sauce. You might even impress someone with it. One word of advice I have, though, is to restrain from adding in any Parmigiano Reggiano — I know it’s difficult to resist, but the cheese will take away from all the other flavours that you’ll build with this and, well, wreck it.
It’s delicate, after all. That said, I love to add quite a bit of chill for a nice warming kick, then finish with lemon zest and . 2 Olive oil (use the best you can get hold of) Salt, for the pasta water 200g pappardelle pasta 4 anchovy fillets 50g capers 2 cloves of garlic 8 prawns (preferably shell-on but you can get away with shell-off prawns too) 125ml of white wine (Italian is best for this) Zest and juice of a whole lemon Chillies, to personal taste Handful of parsley Start by boiling a pan.