Kirstin: I chose this recipe because we’ve been away for the weekend and I wanted to cook something quickly from ingredients in the cupboard. I nearly had what I needed: I didn’t have salted anchovies, so I used tinned ones, even though the book says “tinned anchovies in oil are no substitute”. I used them anyway. It had cream and butter, and it’s a summer evening, so I thought it might be a bit heavy. But it was really good! I didn’t use all the anchovies — I used half the amount they said. 100g of anchovies sounded grim.
Tom: In the event the anchovies were quite subtle… a sort of distant saltiness.
Kirstin: I did think the cream was a bit much. And I don’t like those small, tiny bones you get in anchovies.
Tom: It wasn’t that rich, though. And it was more substantial than, say, spaghetti al limone.
Kirstin: But Cristiana has shown us a lovely way to cook pasta and broccoli, which involves garlic and chillis, but no anchovies, cream or butter. I prefer her recipe, though I can’t remember how to do it now. You have to mash up the broccoli — I remember that bit. Would I cook this one again? I might do. Even if I don’t have the right kind of anchovies.
Tom: Cristiana — we’ve lost that recipe! Help!