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Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF
Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys fusilli & veg with anchovy glaze, gf df ef sf nf recipe. To cook vickys fusilli & veg with anchovy glaze, gf df ef sf nf you need 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF:
  1. Take 400 grams dry gluten-free fusilli pasta
  2. Prepare 50 grams anchovy fillets in oil, drained and roughly chopped - reserve oil
  3. Take 1 1/2 tbsp oil from anchovy jar
  4. Get 2 clove garlic, finely chopped
  5. You need 1/2 tsp chilli flakes or to taste
  6. Prepare 250 grams small broccoli florets
  7. Prepare 100 grams sweetcorn
  8. Get to taste Salt & pepper
Steps to make Vickys Fusilli & Veg with Anchovy Glaze, GF DF EF SF NF:
  1. Start cooking the pasta in boiling, salted water according to the pack instructions
  2. Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through
  3. Meanwhile, heat the anchovy oil in a frying pan then add in the anchovies and garlic
  4. Cook until the anchovies have melted down and formed a paste with the oil, it'll just take seconds
  5. Stir in the chilli flakes and take the pan off the heat
  6. Drain the pasta but reserve the pan water
  7. Pour the pasta and veg into the frying pan and coat with the anchovy paste
  8. Add some of the pasta water to thin the anchovy coating
  9. Season to taste and serve immediately

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