Video Recipe – Pappardelle with anchovies and capers, Polanco Oscietra Grand Reserve
- 1 Packet good quality dried Pappardelle
- 1 clove garlic – finely sliced
- 6 anchovy fillets, finely chopped
- Dried chilli
- Baby capers in brine
- Chives – chopped finely
- Lemon zest – microplaned
- Extra virgin olive oil
- Oscietra Grand Reserve
Cook the pasta as per the instructions on the packet
In a saucepan warm up 50mls extra virgin olive oil. Add the chopped anchovies and gently cook until these begin to dissolve and become a paste. Add the garlic, capers, dried chilli and lemon zest. Continue to cook the garlic until soft and fragrant – but no colour.
Keep the pan on medium heat to avoid burning.
Once the pasta is tender, add straight to the pan, along with a small amount of pasta water. Add more EVOO if this looks a little dry.
Finish by adding finely chopped chives and adjust with some lemon juice if you desire. Cracked black pepper and microplaned bottarga.
Transfer to serving bowl, along with extra Bottarga. Top with a generous spoonful of Oscietra Grand Reserve.