Keto Anchovy and Lemon Pasta
How to Make It
Step 1
Open a can of your favorite brand of anchovy packaged in oil. Remove the anchovy fillets and use a paper towel to remove excess oil from the fish. Set aside 3 whole anchovy fillets per serving and prepare a small dish with the almond flour. For this recipe, you may want to include extra almond flour on your plate. Press the whole anchovy fillets into the almond flour, giving each fillet a light coating on each side. Heat the olive oil in a pan over medium heat. Once the pan is hot, fry the lightly breaded anchovy fillets for just 1 minute per side in the oil. Transfer the fried anchovy fillets to a clean surface to rest. Chop the remaining anchovies into small pieces.
Step 2
Return your pan to the stove over low heat and melt the butter in the pan. Add minced garlic and chopped anchovies to the melted butter and let them cook over low heat until the butter turns golden and the garlic and anchovies are fragrant. Stir the lemon zest and capers into the butter. Let the ingredients cook over low heat for another 1-2 minutes.
Step 3
Drain and rinse your shirataki noodles in a colander in the sink. Then, gently stir the noodles into the pan while the heat is still on low. Stir the pepper and lemon juice in with the noodles. Bring the pan to a simmer and let the noodles cook in the anchovy and lemon pasta sauce until all excess water has evaporated. The noodles will have absorbed some of the sauce and taken on a lightly browned color. Return the stove heat back down to low, and stir in the grated parmesan cheese.
Step 4
Gently fold the noodles over in the pan with the parmesan cheese until all the noodles are coated. The parmesan cheese does not have to melt completely for this recipe. Take the pan off the stove and serve the pasta by weight. Top each serving of pasta off with 3 fried anchovy fillets and any additional Keto garnishes you wish to add at your discretion.
Ingredients
- Anchovy, Smoked, Canned In Oil And Drained – 1 can – each 2 ounce net weight
- Almond Flour – 1-½ teaspoon
- Olive Oil – 1 teaspoon
- Unsalted Butter – 2 tablespoon
- Garlic – 2 teaspoon, chopped
- Lemon Peel Or Zest Raw – ½ tsp
- Capers – 1 teaspoon
- Japanese White Shirataki Noodles by Yutaka – 8 ounce
- Black Pepper – ⅛ teaspoon
- Lemon Juice – 1 teaspoon
- Parmesan Cheese – 1 tablespoon, grated