San Remo Spaghetti with Anchovy Oil

The use of anchovy oil elevates this simple dish into something incredibly gourmet.


1 packet San Remo Spaghetti
1 tbsp breadcrumbs
1 tbsp sesame seeds
Olive oil
50g anchovy oil
Chilli flakes
1 pinch fresh parsley
1 drop of lemon juice
1 pinch dry oregano


To begin, toast the breadcrumbs and sesame seeds in a pan with a drizzle of olive oil over a medium heat until mixture is golden brown.

Meanwhile, drop spaghetti into boiling water and cook until al dente.

For the sauce, add parsley leaves, an uncrushed clove of garlic, oregano, chilli flakes, one drop of lemon juice and the anchovy oil to a bowl and mix.

Place the hot spaghetti into the bowl with the sauce and mix to combine.

Add the breadcrumb mixture to the spaghetti and serve immediately.

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