• 1 bunch broccollini 
• 1/2 bunch parsley 
• 1/2 bunch dill 
• 1 lemon
• 1 long red chilli - finely brunoise
• 2 tbsp lilliput capers or larger capers chopped 
• White dry wine 100ml
• 2 cloves garlic, finely chopped and minced using the back of your knife
• half a shallot, finely brunoise 
• 350g cod or another white fish like garfish or swordfish. Break down into small pieces, these can further breakdown once cooked and tossing through pasta 
• 1 packet spaghetti vermicelli 

Method

• Start by prepping all of your ingredients as this pasta comes together quickly and is really a matter of adding the right things at the right time. 
• Put a big pasta pot on the stove at a high heat with a generous glug of olive oil and seasoning of salt in the water. Bring to a rolling boil. 
• Wash, pick and finely chop the parsley and the dill 
• Start by adding the shallot to a pan over a medium heat with a generous glug of olive oil. Cook until translucent but not coloured.
• Add the garlic and chilli and continue cooking for a few seconds
• Pour in the white wine and deglaze the pan 
• At this point your pasta water is boiling, add the pasta and let cook for 6-7 minutes, until nearly cooked. 
• Add the fish to the pan and let the white wine and heat cook the fish until it starts to crumble apart. 
• Add the broccolini half way through the fish cooking (the pieces should be very finely cut so shouldn’t take long to become tender)
• Once the spaghetti is ready, add it to the pan with a generous amount of pasta water. Don’t discard the pasta water so you can add more if needed. 
• Start tossing and swirling the pasta in the pan, coating it and giving it a final cook in the sauce. 
• Add the finely cut herbs and capers and continue tossing. 
• Once the pasta has come together and you are happy with the sauce consistency, take it off the heat. 
• I like to add salt and pepper, extra virgin olive oil, lemon zest and the juice of one lemon as the final seasonings. You can also add some more dried chilli at this point, if that’s your thing. 
• Serve on a large platter and let everyone plate up into their bowls. Eat!