Anchovy, Shallot and Odysea Preserved Lemon Spaghetti

by Odysea
    10m prep time
    22m total time
    Easy level
    7 ingredients
Anchovy, Shallot and Odysea Preserved Lemon Spaghetti recipe by Odysea

Salty anchovies, sweet shallots and punchy Odysea preserved lemons come together in this effortlessly elegant spaghetti. It’s glossy, silky and packed with bold Mediterranean flavour — the kind of store-cupboard supper that feels far more special than the effort required. A recipe by Izzy de Broglio for Odysea.

Method

Based on 2 servings, adjust as needed.

Step 1

Put the spaghetti into a pot of boiling water with plenty of salt.

Step 2

Meanwhile, gently fry the shallot in olive oil until softened and slightly golden, about 7-8 minutes.

Step 3

Add the garlic, anchovies and preserved lemon then fry for a further 3 mins.

Step 4

Add in some of the pasta cooking water to prevent too much colouring and to start creating a sauce, the water and oil will emulsify to make a glossy silky sauce.

Step 5

Add the cooked spaghetti, the parsley and keep adding pasta water until the sauce is just how you like it. Serve with black pepper and some grated Parmesan, if you wish.
  • Ingredients
  • Based on 2 servings
  • 150g Spaghetti
    150g Spaghetti 1 x Sainsbury's Spaghetti Pasta 500g
  • 6 Anchovies, roughly chopped
    6 Anchovies, roughly chopped 1 x Sainsbury's Anchovy Fillets in Olive Oil 100g (60g*)
  • 20g Freshly Chopped Parsley
    20g Freshly Chopped Parsley 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 2 tbsp Odysea Olive Oil
    2 tbsp Odysea Olive Oil 1 x Odysea Greek Extra Virgin Olive Oil 500ml
  • 2 Cloves Garlic, finely chopped
    2 Cloves Garlic, finely chopped 1 x Sainsbury's Large Garlic
  • 2 Shallot, finely chopped
    2 Shallot, finely chopped 1 x Sainsbury's Echalion Shallots 400g
  • 1 Odysea Preserved Lemons, finely chopped
    1 Odysea Preserved Lemons, finely chopped 1 x Odysea Preserved Beldi Lemons 360g (200g*)
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