FreeFrom fusilli with anchovies and spinach
You can use any gluten-free pasta you like for this but we used the excellent new fresh Dell 'Ugo chickpea fusilli which we think are delicious.
4–6 tbsp olive oil
Heat the 2 tbsp of the oil in a wide, heavy pan and add the leeks. Add most of the oil from the anchovy tin and half of the anchovies, chopped very small with a scissors.
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