1 basic pasta dough
¼ cup olive oil
2 eschallots, finely diced
3 garlic cloves, finely chopped
2 zucchinis, diced into 1cm cubes
2 tsp ground cumin
2 cups canned chickpeas, drained
3 anchovies, finely chopped
1 cup chicken stock
juice and zest of 1 lemon
sea salt and cracked black pepper
3 tbsp parsley, chopped
2 tsp sea salt
1 tbsp za’atar
¼ tsp chilli flakes
to serve: fresh mint leaves and parmesan
1To make busiati pasta, divide dough into 6 equal pieces. Working with 1 piece at a time, roll into a 3mm rope and cut into 4cm lengths. Place one end of each length on the end of a wooden skewer and roll on work surface until length wraps around skewer and forms a corkscrew.
2To make the spice salt, place salt, za’atar and chilli flakes in a bowl and combine.
3 Heat oil in a large sauté pan over medium-high heat, add eschallots, garlic and zucchini and cook for 4-5 minutes, until caramelised and soft. Add cumin, chickpeas, anchovies, stock, lemon juice and zest and season with salt and pepper. Increase heat to high and cook for 3-4 minutes or until sauce has thickened.
4Cook busiati in a large pot of boiling salted water for 3-4 minutes or until al dente.
5 Add pasta and parsley to the sauce and toss to combine. Sprinkle with spice salt, mint and freshly grated parmesan.
This rich yet tightly woven Rhône white is a blend of grenache blanc, clairette and roussanne with the weight and complexity to meet the richness of the pasta but an underlying drive to refresh the palate. The Les Claux's savoury flavours work well with the umami-laden anchovies while finding harmony with the vegetative notes in the dish.