Orecchiette with anchovies and asparagus

This is one of my favourite quick meals. Broccoli florets can preplace the asparagus. Orecchiette is a distinctive Puglian pasta roughly shaped like small ears — hence the name.

Ingredients

150 g	Orecchiette (Main)
8	Asparagus spears, trimmed (Main)
3 Tbsp	Olive oil
6	Anchovy fillets in oil, chopped (Main)
4	Garlic cloves, crushed
1	Red chilli, small, seeded and sliced
1	Lemon, finely grated rind only
2 Tbsp	Lemon juice
½ cup	Fresh breadcrumbs

Directions

1. Cook the orecchiette according to the packet instructions. Add the asparagus during the last 2-3 minutes.
2. Meanwhile, heat the olive oil plus 1 tablespoon of the oil from the anchovies in a frying pan. Add the garlic and chilli and gently cook for 2-3 minutes. Add the anchovies, lemon rind and juice. Cook for 1-2 minutes until the anchovies are mushy. Add the breadcrumbs and stir well.
3. Drain the pasta and asparagus well. Add to the frying pan and mix well.

More pasta from Jan

• Gerard's ravioli with cashew nut ricotta
• Kumara, spinach and ricotta cannelloni