20m prep

5m cook  4 servings

Make these zucchini noodles for a pasta meal without the wheat

•    5  zucchini (or more as needed)  cut into noodles go fancy and use a spiraliser available at Briscoes
•     80g butter
• 8 anchovies, finely chopped
• 1 long red chilli, finely chopped
• 3 garlic cloves, finely chopped

Place zucchini in a large colander and sprinkle generously with salt. Stand for 20 minutes over a bowl (you should get at least 1/2 cup of liquid). Squeeze out excess moisture. Pat dry with paper towel

Melt the butter in a large frying pan over medium-high heat. Cook anchovy (optional not to everyones taste), chilli and garlic for 1-2 minutes or until golden. Set aside.

Cook zucchini, in 3 batches for 2-3 minutes over high heat until just tender. Return all zucchini to pan with anchovy mixture and toss to coat. Season with pepper