1. Bring a large pot of salted water to the boil, and cook the spaghettini until'al dente'. 2. Heat the oil in a large, heavy-based, (preferably non-stick) skillet, add cauliflower and saute 4-5 minutes until it just starts to color. 3. Add the garlic and cook, stirring, for 1 minute, then add the anchovies, chile peppers, capers, olives and rosemary. 4. Cook, stirring for another 4-5 minutes, until the cauliflower is crisp-tender, and taking care it doesn't catch. 5. Add half the parsley, and all the spaghettini, and gently toss together until the pasta is hot. 6. Finally add the breadcrumbs, parmesan and remaining parsley, and mix through. 7. Serve immediately with lemon wedges, and accompanied by a large, tossed green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
