This is my second midnight spaghetti (sometimes called spaghetti di mezzanotte) only I use linguine, but you can use spaghetti if you prefer. I got this version from The New York Times and because of its simplicity and because it’s not only a great store-cupboard standby, it’s also perfect when you can’t be bothered to cook yet another massive meal at Christmas or any time and fancy something easy, delicious and quick. It’s the chefs choice because they arrive home tired and want something easy to cook after a day of cooking, and the reason it’s really tasty is because it’s flavour bombed with a combo of anchovies, garlic, chilli and capers. I love it with Parmesan or without. It’s also perfect served with a crunchy green salad with my vinaigrette or as a midnight feast in a candle lit kitchen à deux after a party.
Serves 2 (you can double or triple the quantities).
250g of linguine or spaghetti
3-4 tablespoons of olive oil
4 anchovy fillets chopped
3 garlic cloves peeled and very thinly sliced
1 tablespoon of small capers chopped
¼-1/2 teaspoon of chilli flakes
A small bunch of parsley, finely chopped
Grated Parmesan (optional)
Cook the linguine or spaghetti according to the instructions on the packet in salted water. When it is cooked, drain it and return it to the saucepan. While the pasta is cooking, gently heat the olive oil in a small frying pan (skillet).Fry the garlic for about a minute, then add the chilli flakes and anchovies. Cook for about another minute. Remove from the heat. Tip the frying pan mixture on to the linguine and add the parsley. Toss the sauce and parsley through with two forks. Lifting up and down. Season with more salt to taste and serve straight away, adding lots of freshly grated Parmesan if you are partial to it.