| Portions |
|---|
| Makes 4-6 portions |
Ingredients
- 1 package dried spaghetti
- ½ to 1 cup pasta water
- ¼ cup extra-virgin olive oil
- 2-4 garlic cloves, thinly sliced (depending how much you like it)
- 4-6 filets of anchovies (from a tin)
- ¼ to ½ teaspoon red pepper flakes
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 teaspoon fresh lemon juice
- ⅓ cup chopped fresh parsley
- Salt and pepper to taste
- Parmigiano Reggiano to garnish
Directions
- Bring a large pot of salted water to boil. Cook the pasta according to the package instructions and cook shy by 2 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- In a large skillet heat the olive oil over medium heat. Add garlic, anchovies and red pepper flakes. Stir and cook for about 2 minutes using your spoon to break up the anchovies into small pieces, and the garlic is lightly browned around the edges.
- Add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss.
- Season with salt and pepper. Garnish with parsley and serve with parmigiano Reggiano.
Pro tips:
- I love the tip of using some parm at the bottom of the dish before plating