Phil Howard's Spaghetti with Anchovies
This simple yet intensely flavourful pasta recipe from Phil Howard is a masterclass in how a handful of contrasting ingredients can fuse together to create something truly outstanding. Spaghetti is tossed in a punchy sauce of anchovies, chilli, garlic, capers and orange. The dish works well with fresh or dried pasta (just be sure to adjust cooking times accordingly) and don't forget the importance of the pasta water to help combine the pasta and sauce.
See the full recipe here: www.greatbritishchefs.com/rec...
Head over to our Signature Series page to get exclusive access to more videos like this one: www.greatbritishchefs.com/sig...
Become a member of the Great British Chefs Club: www.greatbritishchefs.com/mem...
Subscribe to Great British Chefs KZread channel: togbc.com/chansub
Follow Great British Chefs here:
Facebook: / greatbritishchefs
Instagram: / gbchefs
Twitter: / gbchefs
Pinterest: www.pinterest.co.uk/gbchefs
Visit our shop: shop.greatbritishchefs.com/
Пікірлер: 76
What is the point of freezing pasta water though?
Why not just use the pasta water from the pasta you were cooking? what a waste of time and effort sealing and using frozen pasta water.
I did this for my wife and kids and they all hated it from the first bite! There's just too much going on and especially the harsh acidity from the orange overpowered everything else, even though I only used 1/4 of an orange. Very disappointing, would not recommend!
I've made this three times - lovely blend of flavors and so interesting with the orange. Very important not to overdo the orange - it easily overwhelms the dish. I've had good results going half and half with orange and lemon. Final step of allowing the sauce to cook with the pasta is critical for the sauce flavor to permeate the pasta.
What a wasye of my time......olive oil chilli..garlic juice 1 lemen grated rine anchovies .....serve n top with dressed up bread crums toasted in fry pan
What was the purpose of the frozen pasta water? Why not just grab the pasta water that is cooking right beside you? Did I miss something?
No , I'd rather go to Italy.
Phil Howard is the man
Phil Howard is a legend...... However, this is so much better with the addition of Parmesan cheese. Fish & Cheese Nazis, hit me up below 🙄
Those anchovies have all the salt you need. I do add a plethora of spices, though
Wau! I just made it and I have to say that this is one of the best pasta recipes ever. Just perfect, and easy to make.
what a unique approach to food
Thanks for the awesome recipe! I used red pepper flakes instead of Chili, and it turned out amazing
Stunning, superb and something i want to eat.. hope to see more from this chef~
Just tried the recipe. Fantastic recipe from a fantastic chef!
This guy is so great
Thank you, as italian I really enjoy this version!.
I’ve had the pleasure of knowing chef Phil Howard professionally and then personally. The fact that he was at the forefront in the 90s during the Michelin man madness and thrived. Still at the top of his game I guess this is a tip of the hat to chef to say he is every bit of gentleman he has a genuine tale to tell. One that would make most people I know crumble and fall, yeah look at him still Debonair still gangster still Phil. 🎩❤🎉 👏🏼👏🏼👏🏼✨🌟🤩
Looks delicious
What a dish!