Serves: 2 | Prep time: 10-12 minutes | Cook time: 15 minutes
Ingredients:
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200–250 g Monty & Sons Trumpets
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4–6 high-quality anchovy fillets (in oil)
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3 tbsp extra-virgin olive oil, plus extra to finish
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2 cloves garlic, finely sliced
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1 fresh red chilli, finely chopped (adjust to taste)
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Zest of 1 lemon (no juice, to keep the sauce silky)
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⅓ cup coarse sourdough breadcrumbs
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2 tbsp finely chopped flat leaf parsley
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A small handful of fresh basil leaves
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25–30 g pecorino or parmesan, shaved into ribbons
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Sea salt
Method:
1. Make the mollica: Heat 1 tablespoon of olive oil in a small pan. Add the breadcrumbs and toast over medium heat, stirring constantly, until deep golden and crisp. Season with a tiny pinch of salt and set aside in a bowl.
2. Cook the pasta: Bring a large pot of well salted water to the boil. Cook the Trumpets until al dente. Crucially, reserve ½ cup of starchy pasta water before draining.
3. Build the umami base: In a wide pan, warm the remaining olive oil over low heat. Add the anchovies and sliced garlic together. Use a wooden spoon to mash the anchovies until they completely dissolve and "melt" into the oil. Stir in the chilli for 1 minute.
4. Bring it together: Add the cooked pasta to the pan along with a generous splash of the reserved pasta water. Increase the heat to medium and toss vigorously. The water and anchovy oil will emulsify, coating the ridges of the trumpets.
5. Remove from heat: Fold in the lemon zest, parsley, and half of the toasted breadcrumbs. The crumbs will absorb some of the oil and cling to the pasta.
6. Finish & serve: Divide between bowls. Scatter over the remaining crunchy breadcrumbs for texture. Add the shaved cheese, tuck in the fresh basil leaves, and finish with a final drizzle of high-quality olive oil.
Notes:
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The Layered Crunch: Adding half the breadcrumbs to the pan and half at the end ensures the flavour is integrated inside the trumpets while maintaining a crispy topping.
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No Juice: Keeping the lemon juice out preserves the rich, oily mouthfeel of the anchovy base without it becoming thin or overly sharp.
