Spaghetti Aglio e Olio with Anchovies and Lemon Zest
75% автентично · Italian
A flavorful twist on Spaghetti Aglio e Olio, incorporating the umami depth of anchovies and the bright zest of lemon.
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Съставки
- Spaghetti400g
- Extra virgin olive oil120ml
- Garlic5 cloves, thinly sliced
- Anchovy fillets4, finely chopped
- Red pepper flakes1/2 teaspoon
- Lemon zest1 teaspoon
- Fresh parsley1/4 cup, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Cook spaghetti in salted boiling water until al dente. Reserve about 1 cup of pasta water.
- 2
While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and red pepper flakes. Cook gently until garlic is fragrant and lightly golden, about 3-5 minutes.
- 3
Add the finely chopped anchovy fillets to the skillet and stir until they dissolve into the oil.
- 4
Drain the spaghetti and add it to the skillet. Toss to coat.
- 5
Add about 1/2 cup of reserved pasta water and toss vigorously to emulsify. Add more water if needed.
- 6
Stir in the lemon zest and chopped parsley. Season with salt and black pepper to taste.
- 7
Serve immediately.
