Anchovy and samphire spaghetti from Ottolenghi Simple (page 197) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Aleppo chilli flakes.

  • mcvl on June 08, 2023

    Um, SheilaS, most vegetarians don't eat anchovies. I was delighted to score some samphire, having read about it but never eaten it. I gather both from photos and from the lack of directions in all the recipes I consulted that it's usually sold trimmed down to only the tender leafy bits. Mine wasn't, so I need to note that trimming is absolutely required; the central stems are inedibly woody. That said, I liked the taste and the crispy texture of the samphire itself and the garlicky, lemony, fishy sauce. Remember whenever I see samphire again. (I thought Nigel Slater's recipe in Greenfeast also looked enticing; many of the same flavors.)

  • SheilaS on June 01, 2023

    This is a quick and delicious vegetarian pasta dish that shows off the fresh, tangy, flavor of the samphire to its best with a briny umami boost from the anchovy.

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