Homemade Spaghetti with Shallots, Sage, Lemons & Anchovies

You can never have too many main course recipes, so give Homemade Spaghetti with Shallots, Sage, Lemons & Anchovies a try. Watching your figure? This pescatarian recipe has 957 calories, 37g of protein, and 38g of fat per serving. For $2.26 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Lemons and Anchovies requires shallots, garlic, oil-packed anchovies, and fresh rosemary. 7 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is excellent. Users who liked this recipe also liked Spaghetti with Anchovies and Bread Crumbs (Spaghetti con Acciughe e Mollica), Fried Anchovies with Sage, and Fried Sage With Anchovies.

Servings: 2

Cooking duration: 15 minutes

 

Ingredients:

chili flakes, to taste

3 eggs

2¼ cups flour (I used 00 flour but Mr. Hazan recommended all-purpose)

3-4 sprigs fresh rosemary

6-8 fresh sage leaves

2 cloves garlic, minced

zest and juice of half lemon

5-7 anchovies in oil plus 1-2 tablespoons of the oil they came in (or capers, olives or sun-dried tomatoes)

olive oil, 3 tablespoons

parmigiano reggiano

1-2 shallots, chopped

Equipment:

whisk

pasta machine

plastic wrap

pot

frying pan

Cooking instruction summary:

To prepare the pasta, pour the flour on a clean work surface, create a well in the middle and add the eggs. Start whisking the eggs with a fork, dragging a little flour a little at a time. Continue to do this until you've incorporated enough flour into the eggs so the mixture isn't runny anymore. Before incorporating the rest of the flour, set a bit aside, maybe a few tablespoons to ¼ cup. Mix the rest of the flour (minus what you just set aside) into the egg mixture using your hands. If the dough seems too wet, add the rest of the flour you set aside. Form the dough into a ball and knead by pulling one end of the dough toward you then with the heel of your hand, push it away. Perform this motion twice then rotate the dough 45° and repeat. Keep doing this until the dough is smooth, about 3-5 minutes is good. Wrap the dough in plastic wrap and let it rest for about 30 minutes before rolling and cutting. To roll and cut, follow the instructions on your pasta machine.To prepare the dish, bring a pot of water to a boil. Add the pasta once it's boiling and remember that fresh pasta only takes about 3-4 minutes to cook. While the pasta cooks, heat a few tablespoons of olive oil in a pan over medium heat. Add the anchovies, chili flakes, shallots and rosemary. The anchovies will dissolve; cook until the shallots are start to color then add the garlic and sage and continue to cook until the shallots are caramelized. This will take a total of 5-6 minutes. Add the lemon juice and lemon zest. Season with salt and pepper, to taste. Add the cooked pasta. If the sauce looks too dry for you and/or you want a bolder flavor, pour in a tablespoon or two of the anchovy oil. Plate and garnish with Parmigiano-Reggiano.

 

Step by step:


1. To prepare the pasta, pour the flour on a clean work surface, create a well in the middle and add the eggs. Start whisking the eggs with a fork, dragging a little flour a little at a time. Continue to do this until you've incorporated enough flour into the eggs so the mixture isn't runny anymore. Before incorporating the rest of the flour, set a bit aside, maybe a few tablespoons to ¼ cup.

2. Mix the rest of the flour (minus what you just set aside) into the egg mixture using your hands. If the dough seems too wet, add the rest of the flour you set aside. Form the dough into a ball and knead by pulling one end of the dough toward you then with the heel of your hand, push it away. Perform this motion twice then rotate the dough 45° and repeat. Keep doing this until the dough is smooth, about 3-5 minutes is good. Wrap the dough in plastic wrap and let it rest for about 30 minutes before rolling and cutting. To roll and cut, follow the instructions on your pasta machine.To prepare the dish, bring a pot of water to a boil.

3. Add the pasta once it's boiling and remember that fresh pasta only takes about 3-4 minutes to cook. While the pasta cooks, heat a few tablespoons of olive oil in a pan over medium heat.

4. Add the anchovies, chili flakes, shallots and rosemary. The anchovies will dissolve; cook until the shallots are start to color then add the garlic and sage and continue to cook until the shallots are caramelized. This will take a total of 5-6 minutes.

5. Add the lemon juice and lemon zest. Season with salt and pepper, to taste.

6. Add the cooked pasta. If the sauce looks too dry for you and/or you want a bolder flavor, pour in a tablespoon or two of the anchovy oil. Plate and garnish with Parmigiano-Reggiano.


Nutrition Information:

Quickview
956k Calories
37g Protein
37g Total Fat
114g Carbs
32% Health Score
Limit These
Calories
956k
48%

Fat
37g
58%

  Saturated Fat
10g
65%

Carbohydrates
114g
38%

  Sugar
2g
3%

Cholesterol
274mg
91%

Sodium
979mg
43%

Get Enough Of These
Protein
37g
75%

Selenium
82µg
118%

Vitamin B1
1mg
78%

Folate
302µg
76%

Vitamin B2
1mg
68%

Manganese
1mg
57%

Phosphorus
536mg
54%

Vitamin B3
10mg
54%

Iron
9mg
51%

Calcium
456mg
46%

Copper
0.71mg
35%

Vitamin E
5mg
33%

Vitamin A
1194IU
24%

Zinc
3mg
21%

Fiber
5g
20%

Vitamin B5
1mg
20%

Vitamin B6
0.36mg
18%

Vitamin B12
1µg
17%

Magnesium
67mg
17%

Vitamin C
13mg
16%

Vitamin K
17µg
16%

Potassium
448mg
13%

Vitamin D
1µg
11%

covered percent of daily need
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