This combination between a couple different pasta dishes has been a weeknight staple for a while now. If you don’t like anchovies, feel free to take them out, but I think it adds something nice to a simple dish.
Ingredients
- 1/2 package spaghetti
- 3-4 anchovy fillets finely chopped
- 6 garlic cloves thinly sliced
- Small bunch of fresh parsley finely chopped
- Large pinch of chili flakes
- Olive oil
- 2-3 tbsp butter
- Juice of 1 lemon
- Salt and black pepper to taste
- Parmesan grated
Instructions
- Cook the spaghetti in a large pot of well-salted boiling water until al dente. Before draining, reserve a cup or two of pasta water.
- While the pasta cooks, heat a generous drizzle of olive oil in a large pan over medium heat. Add the garlic and anchovies and cook, stirring occasionally, until the garlic is golden and the anchovies have melted into the oil, about 3–4 minutes.
- Add the parsley and chili flakes and stir to combine.
- Add the drained pasta to the pan along with a splash of pasta water and the butter. Toss vigorously until the sauce emulsifies and coats the pasta, adding more pasta water as needed to loosen.
- Remove from heat and stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
- Serve immediately, topped with freshly grated parmesan if desired.