Anchovy and samphire spaghetti

Method

1. Put the oil into a large sauté pan and place on a medium heat.

2. Once hot, add the anchovies, chilli flakes, garlic, lemon zest, half the parsley and a good grinding of pepper.Fry gently for 5 minutes, stirring frequently, until the anchovies have melted into the oil.pour in the wine and cook for 4-5 minutes, until the sauce has thickened and reduced, then remove from the heat and set aside while you cook the pasta.

3. Bring a large pan of salted water to the boil and cook the spaghetti until al dente. Thirty seconds before the spaghetti is ready, add the samphire (to the same pan the pasta is cooking in).Reserve a couple of ladles of the pasta water, then drain the pasta and the samphire.

4. Return the sauté pan of sauce to a medium heat. add the cooked spaghetti and samphire and toss to combine. If you need to loosen, add a little of the reserved pasta water. Stir through the remaining parsley and another grind of pepper, then divide between four plates.

5. Finish with a sprinkling of the extra Aleppo chilli flakes and serve with a lemon wedge on the side.