SPAGHETTI WITH ANCHOVIES FILLETS, LEMON AND MOZZARELLA
Ingredients to choose
For a single serve
  • DRIED SPAGHETTI
    80 g
  • MOZZARELLA
    30 g
  • ANCHOVIES IN FILLETS ELITE
    20 g
  • EXTRAVIRGIN OLIVE OIL
    15 g
  • LEMON JUICE
    10 g
  • LEMON ZEST
    4 g
  • CHOPPED PARSLEY
    3 g
  • GARLIC
    2 g
  • SALT AND HOT PEPPER
    Seasoning as required
How to prepare it
PREPARATION TIME: 20 minutes
1. Heat the oil in a non-stick pan and sauté the sliced garlic in it.
2. Add the anchovy fillets and a pinch of chilli pepper.
3. Turn off the heat as soon as the anchovies have dissolved.
4. Cook the pasta in lightly salted boiling water (7 g of salt per litre of water).
5. Drain the pasta “al dente” and set aside a little of the cooking water.
6. Add the spaghetti to the frying pan with the anchovies. Add the diced mozzarella, the juice and the shredded zest of a lemon.
7. Mix well on a high heat, adding a little of the cooking water if necessary. 
8. Dish up and sprinkle with chopped parsley.
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