Nigella's Spaghetti with Chard, Chilli and Anchovies recipe
A beautifully simple pasta dish from the anchovy chapter of Cook, Eat, Repeat.
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Cooking tools:
- Saucepan
- Kettle
- Chef's knife
- Cutting board
- Pan
- Skillet
- Wooden spoon
- Tongs
- Grater
- Measuring spoon
- Measuring cup
- Stove
- Mixing bowl
- Serving platter
- Colander
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
- pepper
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