Chickens' feet with garlic, tomatoes and spaghetti
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Chicken's feet aren't for everybody, but they can add great flavour to stocks and sauces.
Method
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Heat a large frying pan and add the oil. Once hot, add the garlic and chilli into pan.
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Add the chicken’s feet, wine and 5 tablespoons water. Bring to the boil then add the tomatoes and cook for 5-10 minutes.
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In the meantime heat a saucepan of boiling salted water and cook the spaghetti according to the packet instructions.
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Toss the drained spaghetti in the sauce and garnish with parsley.
Ingredients
- 6 chickens' feet, boiled for 40-45 minutes then scrubbed to remove the skin and any calluses
- 4 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 5 tbsp white wine
- 10 datterini tomatoes (or baby plum tomatoes), halved
- 200g/7oz spaghetti
- 4 tbsp freshly chopped parsley
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