Practical Way to Serving Appetizing Shallot, Anchovy, Caper & Garlic Pasta

Wishing to dine Shallot, Anchovy, Caper & Garlic Pasta a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with useful procedures on cooking a Shallot, Anchovy, Caper & Garlic Pasta like a famous chef made.

We hope you got insight from reading it, now let's go back to shallot, anchovy, caper & garlic pasta recipe. To cook shallot, anchovy, caper & garlic pasta you need 10 ingredients and 5 steps. Here is how you do that.

To prepare an unforgettable Shallot, Anchovy, Caper & Garlic Pasta, here are the materials required:

1. Use 250 g of pasta (I used fresh spaghetti).
2. Take 50 g of butter.
3. Use 4 tbsp of panko breadcrumbs.
4. Get of Ground black pepper.
5. Get 3 of shallots, skinned and sliced.
6. Get 4 cloves of garlic, skinned and sliced.
7. Provide 1 of red chili, sliced (I keep the seeds in but that’s optional).
8. Get 8 of anchovy fillets.
9. Take 1 tbsp of capers.
10. Take to taste of Parmesan cheese, grated. Quantity according.

After readying the materials, next you are ready to prepare your appetizing Shallot, Anchovy, Caper & Garlic Pasta by following the instructions below:

1. Cook the pasta according to instructions in slightly salted, boiling water to reach the al dente point ready for Step 5 below. Drain in a colander, reserving 1/2 cup of the pasta water in case needed at Step 5 below, and add a small knob of the butter. Keep warm..
2. Melt a little more of the butter in a small frying pan and cook the breadcrumbs, tossing or stirring occasionally, on a medium-high heat for 2-3 minutes, or until turning golden. Season lightly with black pepper but definitely do not use salt. Set aside but keep warm..
3. Meanwhile, melt the remaining butter in a large frying or sauté pan and gently fry the shallots in a medium-high heat until turning translucent - about 4-5 minutes, stirring only if necessary to avoid sticking..
4. Add the garlic and chili and cook for a further 5 minutes, stirring occasionally. Then add the anchovies and capers, stir well and cook for a further 2 minutes, stirring occasionally..
5. Add the pasta, stir well to coat thoroughly. Add a little of the reserved pasta water if necessary to prevent sticking and serve immediately onto warmed pasta dishes. Garnish with the warm seasoned breadcrumbs, then finally sprinkle the Parmesan cheese..

It's a great side dish and also works well tossed through pasta. Purple sprouting broccoli with roasted garlic, capers, shallots and anchovies. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Anchovies and capers are two of my favorite things.

Recipe : Shallot, Anchovy, Caper & Garlic Pasta

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Simple tips to make Shallot, Anchovy, Caper & Garlic Pasta

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