Nigella's Spaghetti with Chard, Chilli and Anchovies recipe | HotCooking
A beautifully simple pasta dish from the anchovy chapter of Cook, Eat, Repeat.
Ingredients
- 300g rainbow chard
- 200g dried spaghetti (I used bucatini)
- 3 tbsp extra virgin olive oil (plus more to finish)
- 8 anchovy fillets
- 3 large cloves of garlic, chopped
- ¼ tsp dried chili flakes
- 125ml freshly boiled water (or use the pasta water)
- 2-3 tbsp Parmesan cheese (plus more to finish)
- salt and pepper
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