Fettuccelle with Bruxelles sprouts and anchovies

  • Difficulty


  • 350 g0SX0006
  • 200 g anchovies
  • 150 g Brussels sprouts
  • 2 shallots
  • 1 small bunch Italian parsley
  • salt and pepper
Fettuccelle n° 6


Clean the anchovies and slice them into fillets, then chop them into bits. Clean the Brussels sprouts and blanch the tender leaves in boiling salted water. Peel the shallots and chop them finely; chop the parsley and put the shallots in a saucepan with oil and fry until soft but not golden.Add the sprout leaves, salt and pepper and cook for 3-4 minutes. In a non-stick pan, brown the anchovy fillets for 4 minutes. In the meanwhile cook the pasta in plenty of salted water and drain it al dente, toss it in the pan with the sprouts, add the anchovies, a couple of spoonfuls of the cooking water of the pasta, stir well and sprinkle with the chopped parsley.