Last night I cooked spaghetti with asparagus in an anchovy sauce which was delicious, and truth be told, even nicer reheated today for lunch. Before I cook tonight's tea, this is how I did it...
bunch of Asparagus (chopped)
handful of breadcrumbs
3 cloves of garlic (chopped)
60g of anchovy fillets
basil (preferably fresh, i used dry this time)
1 tsp crushed/dried chilli
150ml double cream
handful of grated parmesan
Fry the garlic in a tablespoon of oil and golden, add anchovies and break them up with a wooden spoon (they will virtually disintegrate). Add chilli and asparagus and simmer.
Boil spaghetti; add cream to anchovy sauce, bring to a simmer and then turn down to thicken the cream.
Drain spaghetti when ready, leaving a small amount of cooking water in pan, return spaghetti to pan and add anchovy sauce, mixing it through the pasta. Add breadcrumbs and basil, mix again before finishing with parmesan.
This gives four good portions.
LOW GI rating