PASTA WITH ANCHOVIES, CURRANTS AND CAPERS

3 tablespoons currants

2 tablespoons sherry or balsamic vinegar

2 tablespoons boiling water

¼ cup olive oil, plus extra to serve

1 cup fresh breadcrumbs ¼ cup pine nuts sea salt 1 red onion, thinly sliced

2 cloves garlic, crushed ½ teaspoon smoked paprika

½ teaspoon chilli flakes, plus extra to serve

6 anchovies, roughly chopped 2 tablespoons capers 250 grams pappardelle

small handful parsley, finely chopped

Put the currants, vinegar and boiling water in a bowl and set aside until needed.

Heat 2 tablespoons of the oil in a large sauté pan, add the crumbs and pine nuts and cook until golden and crisp. Tip into a bowl and season with salt. Wipe out the pan and add the remaining 2 tablespoons of oil. Cook the onion with a good pinch of salt for 5 minutes until soft. Add the garlic, paprika, chilli, anchovies and capers and cook for 3 minutes. Stir in the currants and the soaking liquid and bring to the boil. Cook the pasta in plenty of well salted boiling water until al dente. Using tongs, lift the pasta out of the water and add to the sauce, turning to coat.

TO SERVE: Tip into a warm serving bowl and top with the toasted crumbs and parsley. Drizzle with extra olive oil and extra chilli, if desired. SERVES 2-3