Spaghetti with anchovy cream and mint picada

Thomasina Miers pasta dish is a great standby for a quick supper as it uses ingredients youre likely to have in the pantry
By Thomasina Miers
Spaghetti with anchovy cream and mint picada
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 25 g butter
  • 10 anchovy fillets
  • 1 cloves garlic, crushed
  • 150 ml creme fraiche
  • 300 g wholemeal spaghetti

For the picada

  • 50 g breadcrumbs
  • 50 g toasted, peeled hazelnuts
  • 1 handfuls mint leaves, finely chopped
  • 1 cloves garlic, crushed
  • 1 lemon, grated zest and juice
  • 1 small dried chilli
  • 4 tbsp extra virgin olive oil, plus a little extra


1. For the picada: toast the breadcrumbs for a few minutes in a dry frying pan.

2. Using a pestle and mortar, grind the hazelnuts, mint, garlic and lemon zest together with a dash of extra virgin olive oil to make crumbs.

3. Crumble the chilli into the picada, then stir in the breadcrumbs and add the extra virgin olive oil to bind. Add a little lemon juice to sharpen the flavour and set picada aside until ready to serve.

4. Heat the butter in a small pan and add the drained anchovies. Stir until the anchovies melt, about 3 minutes.

5. Add the garlic and cook for a further 2-3 minutes. Season with lots of freshly ground black pepper and a little pinch of salt, then stir in the crème fraîche. Simmer gently for a few minutes to reduce to a creamy sauce.

6. Bring a large saucepan of salted water to the boil, cook the spaghetti until al dente, then drain. Return to the hot pan and stir the anchovy sauce through the pasta.

7. To serve, divide the spaghetti among bowls and top each with a generous sprinkling of picada.

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