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Zucchini noodle with anchovy, garlic and chilli butter
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create zucchini noodles for a quick, wheat-free pasta dish in just 30 minutes.
Ingredients:
  • 2kg zucchini, cut into noodles (see Notes)
  • 80g butter
  • 8 anchovies, finely chopped
  • 1 long red chilli, finely chopped
  • 3 garlic cloves, finely chopped
Instructions:
  • Place the zucchini in a large colander, sprinkle with salt, and let sit for 20 minutes to release liquid. Squeeze out any excess moisture and pat dry with a paper towel.
  • In a large frying pan over medium-high heat, melt butter until it sizzles. Cook anchovy, chili, and garlic until they turn golden, for about 1-2 minutes. Remove from heat and set aside.
  • Sear zucchini in 3 batches over high heat for 2-3 minutes until just tender. Add anchovy mixture to the pan with all the zucchini and toss to coat. Season with pepper to taste.

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