Anchovy Lemon Spaghetti
, 15 min, Serves 2
Silky spaghetti in an emulsified sauce of anchovies melted into butter, brightened with lemon and a little chili.
| 3 to 4 tbsp / 45-60 g butter (depending on pasta and anchovies used) | Melt butter, anchovies & chili, low heat | Add garlic | Add pasta water, swirl; remove garlic | Add zest & squeeze of juice | Toss in spaghetti, adding splashes of water | Taste, adjust with pepper & lemon | Off heat, fold in parsley |
| 5 to 6 anchovy fillets | |||||||
| 1/4 tsp chili flakes | |||||||
| 1 garlic clove, lightly smashed | |||||||
| 1 ladle starchy pasta water, plus splashes as needed | |||||||
| Zest of 1 lemon | |||||||
| Juice of 1/2 large lemon | |||||||
| 200 g spaghetti | Boil spaghetti in salted water | ||||||
| Fine sea salt (for the pasta water; taste before adding more) | |||||||
| Black pepper | |||||||
| 1 handful parsley, finely chopped |
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