Starters Recipes - Bagna Cauda Con Spaghetti

Ingredients

• 225-350 g/8-12 oz whole wheat spaghetti

• 75 ml/5 tbsp walnut oil

• 75 ml/5 tbsp olive oil

• 3 garlic cloves, finely chopped

• 50 g/2 oz/1 small can anchovies, drained and chopped

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 1 tomato, seeded and finely chopped

• 45 ml/3 tbsp double (heavy) cream (optional)

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Method:

1. Cook the spaghetti according to the packet directions. Drain and return to the saucepan.

2. Meanwhile, heat the oils in a saucepan. Add the garlic and fry (sauté) until golden.

3. Reduce the heat, add the anchovies and cook gently, stirring until they have 'melted' into the oil. Stir in the butter until melted.

4. Add the tomato and cream, if using, and heat through. Taste and add salt if necessary. Add to the cooked spaghetti. Toss well and serve piping hot.