Spaghetti With Lemon, Anchovies, Capers & OlivesUpdated 3 years ago

We've been testing a few recipe pairings and we wanted to share with you our favourite! We've made a delicious Spaghetti with lemon, anchovies, capers and olives - it's quick, delicious and perfect for a summer's day. The light zesty pasta makes a fantastic pairing to our Gimlet and Gin Sour, highlighting our favourite Mediterranean flavours! 

INGREDIENTS

Makes 4

2-3 cups per plate of mixed salad leaves 8 oz. smoked salmon
6 sprigs of fresh dill
4 oz. soft goats cheese
1/2 cup red onion slices
16 fresh cherry tomatoes, halved

For the vinaigrette
2 tbsp white wine vinegar 1 tbps dijon mustard
1 tsp honey
1/4 tsp salt
6 tbsp olive oil
1/x finely chopped shallot pepper

METHOD

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender but not fully cooked. Reserve 2 cups of cooking water, then drain.

2. In a large skillet over medium heat, combine the oil, the garlic, the pepper flakes, the anchovies and the capers. Cook for 5 minutes, stirring occasionally, until fragrant. Add the reserved pasta water and bring to simmer.

3. Add the pasta and the olives (if using) and stir for 3-4 minutes.
4. Off the heat, stir in the lemon zest and juice, the caper brine, the parsley and half of the cheese. Taste, season and serve.