Annie Bell’s anchovy, caper and chilli linguine recipe

This answers the call of hunger after a night out or long day. It’s the ultimate pared-back pasta that is as feisty as it is minimal.

anchovy caper and chilli linguine
Nassima Rothacker

SERVES 4

400g linguine
12 anchovy fillets
4 tbsp extra virgin olive oil
2 garlic cloves, peeled and finely chopped
1 heaped tsp finely chopped medium-hot red chilli
2 heaped tbsp nonpareille capers, rinsed
Lemon wedges to serve

  1. Bring a large pan of water to the boil, add the linguine, give it a stir and cook according to the packet instructions until just tender.
  2. Meanwhile, slice a couple of anchovy fillets into fine strips and reserve them, then chop the remainder. Gently heat 2 tbsp oil with the garlic, chilli and chopped anchovies for about a minute, crushing the anchovies to a paste. Remove from the heat and stir in the capers.
  3. Drain the pasta using a colander, then add to the frying pan with another 2 tbsp oil and toss to coat.
  4. Serve with the slivers of anchovy on top, and the lemon wedges on the side.