By Elisa Booker
September 29, 2020
Quick and simple but incredibly more-ish spaghetti dish
1Heat the oil in a pan and add the capers, chilli flakes, garlic, lemon zest and parsley.
2Cook for around 8 minutes until garlic is fragrant but not brown
3Add the wine and simmer until reduced - a further 5-10 mins
4In the meantime, cook the spaghetti in well-salted water and add the samphire 30 seconds before spaghetti is cooked (al dente ideally)
5Reserve a ladle of the pasta liquid and drain
6Add the spaghetti and samphire to the caper and garlic oil and mix well
7Serve with the lemon wedges, fried nooch (see separate recipe) and extra garlic flakes.