The end result is almost like a pan-fried pasta that's al dente in the middle but has a crisp edge. There is another method involving olive oil that TV show and podcast host and cookbook author ...

Bring 3.5 litres/6 pints water to the boil in a large pan with 2 tablespoons of salt. Add the sea spaghetti and blanch for 30–60 seconds, then use a slotted spoon to lift it out into a colander ...

Cook until the anchovies start to break down, then take off the heat. Drain the spaghetti, then add to the pan of fried garlic and anchovies, along with three-quarters of the parsley, the lemon ...

Most of the time that means a simple pasta dish. And lately I’ve been particularly smitten with Yotam Ottolenghi's one-pan ...