Brussels Sprout Spaghetti | Groobarb's Wild Farm
With anchovy, lemon and capers
Ingredients
- 400g Brussels sprouts
- 180g Spaghetti
- 2 Tablespoons olive oil
- 2 Garlic cloves
- 1 Red chilli
- 4 Anchovies
- 125ml Dry white wine
- 1 Teaspoon baby capers
- 1 Lemon
- 30g Parmesan
- Basil leaves
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