| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 597 |
| Fat | 26.5g |
| Saturates | 3.3g |
| Protein | 13.9g |
| Carbs | 73.8g |
| Sugars | 3.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDF1
Cook the spaghetti according to package instructions and the drizzle olive oil over to prevent it from sticking together. Set aside.
2
To make the salsa verde, finely chop the anchovy fillets.
3
Peel and finely grate the garlic and roughly chop the parsley.
4
Zest and juice the lemon.
5
Combine all the salsa verde ingredients and adjust the seasoning if necessary.
6
To make the pangrattato, heat the oil in a large pan over a medium heat.
7
Add the breadcrumbs and chilli flakes and fry for 5 minutes, or until golden and crispy.
8
Remove from the heat and set aside in a separate bowl.
9
Toss the spaghetti and salsa verde together and top with the pangrattato to serve.
