500g curly fettuccine
3 tbsp extra virgin olive oil
1 red onion, thinly sliced
4 cloves garlic, thinly sliced
200g snapper, skin and bones removed, cut into cubes
¼ cup capers
¼ cup white wine
1 lemon, zest
1 bunch of chives, chopped
1 bunch of dill, chopped
3 sprigs thyme
Salt & pepper
Add onions and extra virgin olive oil to a hot pan over medium-low heat. Sweat for 5 minutes or until softened.
Add curly fettuccine to a large pot of salted boiling water. Cook for half of the cooking time, gently stirring for the first minute to ensure the pasta doesn’t stick. Stir occasionally throughout the cooking time.
Add a pinch of salt and pepper to the onions. Add the garlic and anchovies to the oil, stir through so that the anchovies begin to break down. Add capers, thyme leaves and butter. Add snapped and season with salt and pepper. Add white wine and gently stir.
Add the pasta to the sauce, stirring so that it is all coated in the sauce. Cook pasta in the sauce until it is al dente.
Fold the chives and dill through the sauce. Grate over lemon zest and season with pepper to serve.