Spaghetti Aglio e Olio with Anchovies and Lemon
75% authentic · Italian-American
A flavorful twist on the classic, incorporating the umami depth of anchovies and the bright zestiness of lemon for a more complex profile.
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Ingredients
- Spaghetti400g
- Extra virgin olive oil100ml
- Garlic5 cloves, thinly sliced
- Anchovy fillets4, finely chopped
- Red pepper flakes1/2 teaspoon
- Fresh parsley1/4 cup, chopped
- Lemon zest1 teaspoon
- Saltto taste
Steps
- 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 cook until fragrant and lightly golden.
- 3
Add the chopped anchovy fillets and red pepper flakes to the skillet. Cook for 1-2 minutes, stirring to break down the anchovies into the oil.
- 4
Drain the spaghetti and add it to the skillet.
- 5
Add about 1/2 cup of reserved pasta water and toss vigorously to create a sauce that coats the spaghetti. Add more water if needed.
- 6
Stir in the chopped parsley and lemon zest. Season with salt if necessary (anchovies are salty).
- 7
Serve immediately.
