Lemon, Chilly and Anchovy Spaghetti
Ingredients
- 120ml extra virgin olive oil https://littlefarms.com/extra-virgin-olive-oil-375ml-602712
- 3 large garlic cloves https://littlefarms.com/fresh-garlic-9837
- 350g spaghetti , bucatini or linguine https://littlefarms.com/spaghetti-bio-integrali-n3-500g-604939
- 1-2 red chillies (depending on how spicy you want it), deseeded and finely chopped
- 8 anchovy fillets, finely chopped https://littlefarms.com/boquerones-marinated-white-anchovies-110g-601349
- small bunch of parsley , finely chopped https://littlefarms.com/parsley-herb-15g-7371
- 1 large lemon , zested and juiced https://littlefarms.com/lemon-9174
- large handful (about 40g) of finely grated parmesan https://littlefarms.com/my-life-bio-parmesan-cheese-301024
Directions
- STEP 1
Heat the oil in a large non-stick frying pan over a low heat and fry the garlic for 2-3 mins, or until just turning golden at the edges. Remove from the heat and leave for 15 mins for the garlic to infuse in the oil.
- STEP 2
Meanwhile, cook the pasta following pack instructions until al dente. Drain, reserving 150ml of the cooking water. Remove the garlic from the infused oil, then tip in the cooked spaghetti, the chillies, anchovies, parsley, lemon zest and juice, and the parmesan. Add 50ml of the reserved water and toss with tongs until combined. Add a little more water to loosen, if you like. Season. Divide between four shallow bowls.
