Serves: 4

Prep time: 10 minutes

Cooking time: 15 minutes




400g fresh taglietelli


50ml olive oil

4 cloves crushed garlic

4 salted anchovies

150g butter

200g fresh breadcrumbs

Zest and juice 1 lemon



Handful flat leaf parsley

50g capers

50ml x v olive oil



  1. Heat 50ml extra virgin olive oil and 150g butter until it melts.
  2. Add 4 cloves crushed garlic and 4 salted anchovies. Cook for 4 minutes, press the anchovies into a paste.
  3. Add 200g fresh breadcrumbs and the zest of 1 lemon. Cook for 4-5 minutes, stirring occasionally. You want the crumbs to toast and crisp but not burn.
  4. Chop a handful of flat leaf parsley, 50g capers and 50ml extra virgin olive oil to a fine mix.
  5. Cook 400g fresh tagliatelle pasta, drain.
  6. Add the pasta to the pan.
  7. Finish with the juice of 1 lemon and top with some of the parsley mix.


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