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

Heat a large frying pan and add the oil. Once hot, add the garlic and chilli into pan.
Add the chickenâ€™s feet, wine and 5 tablespoons water. Bring to the boil then add the tomatoes and cook for 5-10 minutes.
In the meantime heat a saucepan of boiling salted water and cook the spaghetti according to the packet instructions.
Toss the drained spaghetti in the sauce and garnish with parsley.

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

1 red chilli, finely chopped

2 garlic cloves, finely chopped

4 tbsp freshly chopped parsley

10 datterini tomatoes (or baby plum tomatoes), halved

200g/7oz spaghetti

4 tbsp olive oil

5 tbsp white wine

6 chickens' feet, boiled for 40-45 minutes then scrubbed to remove the skin and any calluses

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