Ingredients
- 500 g red fruits (strawberries, raspberries, currants)
- 250 g spaghetti
- 50 g black or Taggiasca olives
- 6 anchovies in oil
- 1 lemon
- salt
- coriander berries
- powdered cardamom
- extra virgin olive oil
Extract the juice from the red fruits with a hot or cold extractor or blend them and pass them through a sieve.
Bake olives with some coriander berries at 160 ° C for about ten minutes. Then season them with the grated zest of 1/4 lemon and a pinch of powdered cardamom.
Cut 4 anchovies into strips.
Boil spaghetti al dente in boiling salted water.
Heat meanwhile, in a large pan, the red fruit juice with 2 chopped anchovies and a drizzle of oil. Add the spaghetti and finish cooking them.
Cream them with a drizzle of oil; complete them with the anchovy strips and the olives and serve.
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