We've been testing a few recipe pairings and we wanted to share with you our favourite! We've made a delicious Spaghetti with lemon, anchovies, capers and olives - it's quick, delicious and perfect for a summer's day. The light zesty pasta makes a fantastic pairing to our Gimlet and Gin Sour, highlighting our favourite Mediterranean flavours!
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INGREDIENTS**
Makes 4
2-3 cups per plate of mixed salad leaves 8 oz. smoked salmon
6 sprigs of fresh dill
4 oz. soft goats cheese
1/2 cup red onion slices
16 fresh cherry tomatoes, halved
For the vinaigrette
2 tbsp white wine vinegar 1 tbps dijon mustard
1 tsp honey
1/4 tsp salt
6 tbsp olive oil
1/x finely chopped shallot pepper
METHOD
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Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender but not fully cooked. Reserve 2 cups of cooking water, then drain.
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In a large skillet over medium heat, combine the oil, the garlic, the pepper flakes, the anchovies and the capers. Cook for 5 minutes, stirring occasionally, until fragrant. Add the reserved pasta water and bring to simmer.
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Add the pasta and the olives (if using) and stir for 3-4 minutes.
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Off the heat, stir in the lemon zest and juice, the caper brine, the parsley and half of the cheese. Taste, season and serve.
If you decide to make it, we would love to see your creation and hear what you think about the pairing! You can share it with us at @niococktailsuk.