Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF
Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF

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To begin with this recipe, we have to first prepare a few ingredients. You can have vickys fusilli & veg with anchovy glaze, gf df ef sf nf using 8 ingredients and 9 steps. Here is how you cook that.

Composition needed to make Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF:

  1. 400 grams dry gluten-free fusilli pasta
  2. 50 grams anchovy fillets in oil, drained and roughly chopped - reserve oil
  3. 1 1/2 tbsp oil from anchovy jar
  4. 2 clove garlic, finely chopped
  5. 1/2 tsp chilli flakes or to taste
  6. 250 grams small broccoli florets
  7. 100 grams sweetcorn
  8. to taste Salt & pepper

Instructions to cook Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF:

  1. Start cooking the pasta in boiling, salted water according to the pack instructions
  2. Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through
  3. Meanwhile, heat the anchovy oil in a frying pan then add in the anchovies and garlic
  4. Cook until the anchovies have melted down and formed a paste with the oil, it'll just take seconds
  5. Stir in the chilli flakes and take the pan off the heat
  6. Drain the pasta but reserve the pan water
  7. Pour the pasta and veg into the frying pan and coat with the anchovy paste
  8. Add some of the pasta water to thin the anchovy coating
  9. Season to taste and serve immediately

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