The anchovies dissolve into the oil and give the dish an umami note which takes this pasta to another level of flavour.
The anchovies melt away and will surprise you that they don’t give the dish a fishy flavour.
I highly recommend making this dish as it only contains a few ingredients but they sure pack a punch of flavour.
It could very well become your new favourite!
Serves 4
Preparation 5 minutes
Cooking time 20 minutes
Skill easy
Ingredients
500g dried spaghetti
Salt
8-10 anchovy fillets and oil
4 cloves garlic, sliced thinly
2-3 Tbsp extra virgin olive oil
1 lemon, zest and juice
30g flat leaf parsley, roughly chopped
Freshly ground black pepper
2 pinches red chilli flakes
Method
Bring a large pot of heavily salted water to the boil.
Once the water is boiling add the spaghetti and cook as directed on the packet. Make sure you cook the spaghetti so that it is al dente. For best results you want the pasta to have a slight bite.
In a large fry pan over medium heat, add the anchovies and their oil, garlic slices, extra virgin olive oil and chilli flakes. Cook gently so the anchovies melt into the oil and dissolve and the garlic takes on a light golden colour and becomes aromatic.
Add the lemon juice and remove from the heat.
Add the parsley and zest and add the drained pasta, toss together. Season generously with cracked black pepper, sprinkle of salt and toss together once again.
Serve immediately making sure you spoon over all the delicious oil.
Serve with fresh bread as you will want to mop up the oil.
