Serves 2 athletes
8oz flat parsley leaves
1tbs oil
1 tin anchovies
2 cloves of garlic
20 small capers
4oz water
2tbss creme fraiche
Lemon
Butter
This uses a lot of parsley, once you have taken off the thicker stems, flat leaf is less tasty but easier to manage. Don't make this in advance, the idea is to cook and serve, preserving the intense green colour. It's fast, tasty, healthy.
Put the garlic, parsley and oil into a food processor and wizz up for 45 seconds, you may need to stop and re-distribute the mixture every 15s.
Cook some tagliattelle just shy of aldente and mix in a knob of butter.
Add the water to the parsley mixture shake and tip into a large saucepan. Add the anchovies and creme fraiche and capers heat and simmer for 4 minutes, take off the heat, add lemon juice to taste, then add and mix the hot pasta and it should cling perfectly.
Serve straight away with grated cheese
