Samphire Spaghetti

By Elisa Booker

September 29, 2020

Quick and simple but incredibly more-ish spaghetti dish

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 2 main servings


3tbsp olive oil

30g roughly chopped capers

1 tsp chilli flakes

4 cloves garlic, chopped

1 lemon (zested and the quartered)

1 tsp dried parsley (or substitute with more fresh parsley)

100ml dry white wine

180g spaghetti

180g samphire


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.


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