recipes
Gluten free pasta with anchovies, pancetta and calamari garlic courgettes
Serves: 2
Ingredients
- 100g gluten free pasta (Dr. Schar)
- 6 anchovy fillets
- 2 tbsp diced pancetta
- Bunch baby spinach
- 1 small onion
- 3 cloves garlic
- 1/2 courgette
- 2 medium sized fresh calamari
- 3 knobs butter
- 1/2 cup cream (Benna)
- 1 tsp chopped mint
Method
Chop the onion, garlic, anchovies and sauté together with the pancetta on low heat until browned. Meanwhile dice the courgettes and slice the calamari and toss for a few minutes on high heat. Once calamari are nearly cooked add the cream and mint simmering for a few minutes, add the boiled al dente pasta and toss for a few more minutes on low heat.
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