HOW TO
“About as summery a dish as you can get”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the spaghetti apart in the event that it has clumped at all.
- Plunge into the boiling water for 2 minutes.
- Meanwhile warm the supplied pasta water and sardine dressing together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
- Drain the spaghetti thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta. Wait for this to happen – it should end up being a glossy, glazed mass of shiny black pasta.
- Carefully transfer to a warm bowl and sprinkle with the focaccia crumb.
ALLERGENS
Gluten, egg, fish (gluten free flour is used in our GF version)
“About as summery a dish as you can get”
STEP BY STEP
- Bring a pan with at least 2 litres of water to a rolling boil.
- Season with 2 heaped teaspoons of salt. The water must taste like the sea.
- Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
- Tease the spaghetti apart in the event that it has clumped at all.
- Plunge into the boiling water for 2 minutes.
- Meanwhile warm the supplied pasta water and sardine dressing together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
- Drain the spaghetti thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta. Wait for this to happen – it should end up being a glossy, glazed mass of shiny black pasta.
- Carefully transfer to a warm bowl and sprinkle with the focaccia crumb.
ALLERGENS
Gluten, egg, fish (gluten free flour is used in our GF version)
