Simon Rimmer served up anchovy and breadcrumb pasta for Mother’s Day on Sunday Brunch.

The ingredients are: 50ml extra virgin olive oil, 150g butter, 4 cloves crushed garlic, 4 salted anchovies, 200g fresh breadcrumbs, the zest of 1 lemon, a handful of chopped flat leaf parsley, 50g capers, 50ml extra virgin olive oil and 400g fresh tagliatelle pasta.

To Finish: the juice of 1 lemon.

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