What I cook after a shift | Anchovy, Chilli, Garlic Pasta

P.S.P - Post Service Pasta Serves one chef post service. 50g dried spaghetti 5 basic anchovies 1/2 tsp dried chili flakes (or 1 fresh chilli) 1 clove garlic sliced Olive oil, salt and pepper Parmigiana Reggiano to finish Method Bring a medium pan of seasoned water to the boil. Now begin by adding the pasta and at the same time in another saucepan begin softening the anchovies, chilli and garlic in olive oil over the lowest heat. After 6 minutes the anchovies will soft. The pasta will be 2 minutes from being cooked. Using tongs, transfer the cooking pasta to the pan of anchovies and begin to move and agitate the pasta. Using a ladle, move across around 150ml of the seasoned pasta water, adding the water a bit at a time all the while agitating the pasta until emulsified. Once cooked through, serve with the grated Parmesan, A glass of red wine and for full authenticity, eat next to cancel light in a dark kitchen... Happy cooking Adam x This video is sponsored by Hestan, I have been working with Hestan for around a year - and chose to represent this brand over tens of others due to how good they are. We use these in my restaurants across the board, they're incredibly hard-wearing and made with 'ProCore™' aluminium triple-bonded construction heats 35% faster than typical clad cookware. They're constructed with Flush Rivets to prevent buildup of food residue and allow for nesting for storage. Thoughtful design gives Hestan skillets and saucepans 20% greater cooking surface than pans of the same size and a handle that doesn't hurt your wrist. Finally, they're made in Italy... what more do I need to say? Get 15% off here with the following code: ADAMBYATT15 https://hestanculinary.co/?utm_source...