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Linguine w anchovies, chickpeas, chilli & lemon

Serves 4


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.

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