Head chef Dave Wall from The Unruly Pig is showcasing some of his most loved dishes at the Suffolk foodie event of the year, The Aldeburgh Food and Drink Festival at Snape Maltings on 28 and 29 September. To whet your appetite or inspire you to cook like the great chef himself here’s one of his warming and comforting pasta dishes that’s perfect for an indulgent autumn dinner.

Anchovy, Garlic, Parmesan & Rosemary Pasta

Serves: 4 generous portions

Ingredients:

80-100g pasta per person
200ml good chicken or vegetable stock
200g butter
40g parmesan rinds (a great way to use up the ends!)
20g tinned anchovies
4 sprigs rosemary
A crust of day-old sourdough
75ml olive oil
40g finely grated Parmesan
20g marinated anchovies

Method:

In a pan bring the stock, butter, rind, tinned anchovies and leaves from 2 of rosemary sprigs to a gentle simmer. Remove from the heat and allow to sit/ infuse for 20 minutes.

Use a hand blender to combine and emulsify the ingredients, then pass through a sieve, discarding any remaining pulp. Whilst the stock is infusing, bring a large pan of salted water to the boil.

Prepare some croutons with the sourdough by dicing the crust and frying in olive oil, adding the remaining rosemary leaves. Retain a low to medium heat and don’t rush it. When both are golden and crisp, lift onto a sheet of kitchen paper and sprinkle with some of the Parmesan whilst still warm.

Boil your pasta until al dente, drain well and return to the pan. Add the emulsified stock and cook over a low heat for a further minute so that it slightly reduces and coats the pasta.

Serve between your bowls and finish with the croutons, remaining Parmesan and the marinated anchovies.

Suffolk recipe: The Unruly Pig’s comforting pasta

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