Spaghetti Anchovies and Lemon

Spaghetti with anchovies and lemon is a delightfully simple and flavorful dish that brings the tastes of the Mediterranean to your table. Here’s the recipe:

Ingredients

• 320 g of spaghetti
• 10 anchovy fillets in oil
• Grated zest of 1 unwaxed lemon
• Juice of 1/2 lemon
• 2 cloves of garlic
• Chopped parsley to taste
• Chili pepper to taste (optional)
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Bring a pot of salted water to boil for the spaghetti.
2. Meanwhile, in a large skillet enough to later accommodate the spaghetti, heat a drizzle of extra virgin olive oil with the garlic cloves and the chili pepper if you decide to use it.
3. Once the garlic is golden, remove it from the pan and add the anchovy fillets, letting them dissolve over low heat.
4. Cook the spaghetti in the boiling salted water according to the package instructions for al dente.
5. Take some of the pasta cooking water and set it aside. Drain the spaghetti and transfer them to the pan with the anchovies.
6. Add the grated lemon zest and mix well to blend all the ingredients.
7. Add a bit of the cooking water you set aside to achieve a creamy consistency.
8. Finally, add the lemon juice and adjust the salt if necessary, mixing well.
9. Sprinkle with chopped parsley before serving.

Serve the spaghetti hot, and if you like you can add an extra sprinkle of grated lemon zest.

Curiosity

The addition of lemon to this dish brings a note of freshness that contrasts magnificently with the saltiness of the anchovies, creating a balance of flavors reminiscent of summer dinners by the sea. The important thing is to use high-quality ingredients, especially regarding the anchovies and extra virgin olive oil.