Bucatini with cauliflower, saffron and anchovies (Bucatini con i broccoli arriminati) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 40) by Rachel Roddy

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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

  • Maxineanna on August 23, 2024

    Really good, I'd make it again. It needed a bit more black pepper next time.

  • Lepa on February 19, 2022

    I love cauliflower/anchovy/currant recipes and this was a great example of the genre. It was easy to make and tasted lovely. I used fusilli instead of bucatini.

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