Samphire Spaghetti

AuthorElisa Booker
RatingDifficultyBeginner

Quick and simple but incredibly more-ish spaghetti dish

Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 3 tbsp Olive oil
 30 g 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)
 100 ml Dry white wine
 180 g Spaghetti
 180 g Samphire

1

Heat the oil in a pan and add the capers, chilli flakes, garlic, lemon zest and parsley.

2

Cook for around 8 minutes until garlic is fragrant but not brown

3

Add the wine and simmer until reduced - a further 5-10 mins

4

In the meantime, cook the spaghetti in well-salted water and add the samphire 30 seconds before spaghetti is cooked (al dente ideally)

5

Reserve a ladle of the pasta liquid and drain

6

Add the spaghetti and samphire to the caper and garlic oil and mix well

7

Serve with the lemon wedges, fried nooch (see separate recipe) and extra garlic flakes.

Category, Cuisine

Ingredients

 3 tbsp Olive oil
 30 g 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)
 100 ml Dry white wine
 180 g Spaghetti
 180 g Samphire

Directions

1

Heat the oil in a pan and add the capers, chilli flakes, garlic, lemon zest and parsley.

2

Cook for around 8 minutes until garlic is fragrant but not brown

3

Add the wine and simmer until reduced - a further 5-10 mins

4

In the meantime, cook the spaghetti in well-salted water and add the samphire 30 seconds before spaghetti is cooked (al dente ideally)

5

Reserve a ladle of the pasta liquid and drain

6

Add the spaghetti and samphire to the caper and garlic oil and mix well

7

Serve with the lemon wedges, fried nooch (see separate recipe) and extra garlic flakes.

Samphire Spaghetti

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