500g dried linguine
3 tbsp olive oil
8 anchovy fillets, finely chopped
2 clove garlic, finely sliced
½ tsp dried chilli
Zest 1 lemon
Salt, fresh ground pepper
1 tin chickpeas, drained well
½ cup white wine
2 tbsp unsalted butter
¼ cup flat parsley, finely chopped
Parmesan to serve
Bring a large pot of water to the boil, season lightly with salt. Add the linguine and cook according to packet instructions, approx. 10 minutes.
Meanwhile, place a large frying pan over a medium heat and add the anchovy, garlic, dried chilli, lemon zest and a pinch salt.
Cook stirring constantly until the anchovy and garlic begin to caramelise then add the chickpeas, white wine, butter and cook for 2 minutes, until thickened slightly and the chickpeas have absorbed some wine goodness.