Samphire spaghetti

Foraged marsh samphire is paired with anchovies, white wine and garlic in this speedy spaghetti dish
samphire spaghetti recipe

Hannah Thomas, founder of Herbs & Wild in Wiltshire, shares her recipe for samphire spaghetti

www.herbsandwild.co.uk

Serves    4

Supported by

Indy Coffee Box - Never have a bad coffee again
  • Dried spaghetti 240g
  • Butter a knob
  • Olive oil 6 tbsp
  • Anchovies 6, finely sliced
  • Garlic 3 cloves, peeled and crushed
  • Chilli flakes 1 tsp
  • Lemon 1, zested, half juiced, half wedged to garnish
  • Dry white wine 100ml
  • Frozen peas 150g
  • Marsh samphire 150g
  • Pea shoots to garnish
  • Parsley to garnish
  1. Bring a large pot of salted water to the boil. Add the spaghetti and cook as per packet instructions.

  2. While the spaghetti is cooking, place a large frying pan over a medium heat and melt a knob of butter with 2 tbsp of olive oil until bubbling. Add the anchovies, garlic, chilli and lemon zest and cook for 3 minutes, stirring regularly, until the anchovies melt into the oil.

  3. Deglaze the pan with the wine and lemon juice and reduce a little. Add the remaining olive oil.

  4. Once the spaghetti is cooked, use tongs to transfer it straight from the cooking water into the frying pan. The starchy water that transfers with it will help emulsify the sauce.

  5. Add the peas and samphire to the pan and season with black pepper. Mix well and remove from the heat. Garnish with the lemon wedge, pea shoots and parsley, and serve the samphire spaghetti immediately.

You will need

  • Dried spaghetti 240g
  • Butter a knob
  • Olive oil 6 tbsp
  • Anchovies 6, finely sliced
  • Garlic 3 cloves, peeled and crushed
  • Chilli flakes 1 tsp
  • Lemon 1, zested, half juiced, half wedged to garnish
  • Dry white wine 100ml
  • Frozen peas 150g
  • Marsh samphire 150g
  • Pea shoots to garnish
  • Parsley to garnish

Method

  1. Bring a large pot of salted water to the boil. Add the spaghetti and cook as per packet instructions.

  2. While the spaghetti is cooking, place a large frying pan over a medium heat and melt a knob of butter with 2 tbsp of olive oil until bubbling. Add the anchovies, garlic, chilli and lemon zest and cook for 3 minutes, stirring regularly, until the anchovies melt into the oil.

  3. Deglaze the pan with the wine and lemon juice and reduce a little. Add the remaining olive oil.

  4. Once the spaghetti is cooked, use tongs to transfer it straight from the cooking water into the frying pan. The starchy water that transfers with it will help emulsify the sauce.

  5. Add the peas and samphire to the pan and season with black pepper. Mix well and remove from the heat. Garnish with the lemon wedge, pea shoots and parsley, and serve the samphire spaghetti immediately.

Supported by
Indy Coffee Box - Never have a bad coffee again
Churchill

'Marsh samphire is one of my favourite ingredients to forage. A succulent, salty, nutritionally dense sea vegetable, it's delicious in a range of dishes,' says Hannah

Supported by
Churchill

Supported by

Churchill
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
food newsletter banner

Supported by

food newsletter banner
Loading...

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.