THE BLOG

Recipe for the Weekend: Tagliatelle With Asparagus and Anchovies

05/07/2013 17:07 BST | Updated 04/09/2013 10:12 BST
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(From left to right) Penny Lancaster,Theo Randell and Rod Stewart are seen at the Intercontinental Hotel in London. They were there for a party, hosted by chef Theo Randall, to celebrate their wedding.

This is so quick to make and makes the most of a bunch of asparagus. The combination of tagliatelle, anchovy, asparagus, creme fraiche and pangrattato is really delicious. It's a recipe that is full of flavour as well as texture.

Asparagus is difficult to match wine with and the most common pairing is usually a sauvignon blanc, but try it with a glass of pinot grigio. Have a lovely weekend!

Ingredients - serves two

250g asparagus (tough ends removed)

250g fresh tagliatelle

100ml creme fraiche

1 clove garlic (crushed with salt)

1/2 loaf of stale ciabatta (crusts removed and cut into small pieces)

5 salted anchovy fillets in olive oil

150ml of light olive oil

4 basil leaves

Method

In a saucepan heat the olive oil and then gently fry the breadcrumbs to a light golden. Remove and drain them on to kitchen towel and set to one side.

Cut the asparagus at a slight angle into 1/2 cm slices. Heat a frying pan and add the creme fraiche, anchovies and crushed garlic and cook for two mins. In a pan of boiling salted water add the asparagus and and tagliatelle and cook together for about two mins. Remove from the pan with a pair of tongs and a slotted spoon and add to the creme fraiche, anchovies and crushed garlic. Toss together using some of the pasta water and add a few leaves of shredded basil. Serve with the breadcrumbs sprinkled on top.