Bokkom and Chile Tagliatelle

Ingredients:

8 oz tagliatelle
Pinch of salt, plus extra to taste
2 tsp olive oil, plus extra for drizzling
1 1/2 tsp minced garlic
1 small green chile (such as jalapeno), seeded and finely chopped
2 bokkoms, finely sliced (A salted, dried fish. Could substitute anchovies)
2 large zucchini
Lemon juice to drizzle
Crumbled feta, to serve (optional)

Instructions:

Bring a large pot of salted boiling water to the boil, then add pasta and a generous pinch of salt. Cook until al dente.

Meanwhile, heat 2 tsp olive oil in a small frying pan. Flash fry the garlic and chile, then add the bokkoms, frying for another few minutes or until crispy.

Start making thin zucchini ribbons and halve each ribbon lengthwise. By this time, the tagliatelle will almost be done, so add the zucchini to the pot to cook for the last minute or so. Zucchini should not be mushy, just between crunchy and soft.

Drain pasta and zucchini and toss with bokkoms. Drizzle with olive oil and lemon juice and season to taste with salt (but this probably won’t be necessary as the bokkoms are quite salty on their own). Crumble feta over, if using, and serve immediately.

Serves 4.

From thecreativepot.net