Spaghetti with Anchovy and Lemon

Name: Spaghetti with Anchovy and Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: salt; 12 ounces dried spaghetti; 1 can (1 3/4-oz) anchovies in olive oil; 2 tablespoons extra virgin olive oil; 3 garlic cloves; Finely grated zest and juice of 1 lemon; A few sprigs of fresh ﬂat-leaf parsley; freshly ground black pepper; Pinch of red pepper flakes; Rustic bread

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4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
390 kcal
Course
Main Course
Cuisine
Italian

Spaghetti with Anchovy and Lemon

Iris Warren

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This is one of those recipes that is so much more than the sum of its parts, and once tried you’ll keep coming back to it. In Italy, a simple pasta dish like this would be served with a sprinkling of seasoned fried breadcrumbs (see FAQ above), but some bread on the side works just as well.

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Ingredients

Servings

salt
12 ounces dried spaghetti
1 can (1 3/4-oz) anchovies in olive oil
2 tablespoons extra virgin olive oil
3 garlic cloves thinly sliced
Finely grated zest and juice of 1 lemon preferably organic
A few sprigs of fresh ﬂat-leaf parsley chopped
freshly ground black pepper
Pinch of red pepper flakes
Rustic bread to serve (optional)

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Instructions

Bring a large saucepan of water to a boil and season with salt. Add the spaghetti and cook until al dente, according to package directions.
Meanwhile, in a large skillet over medium-high heat, combine the anchovies and their oil, the extra virgin olive oil, and the garlic. Cook gently, prodding occasionally, until the anchovies have dissolved and the garlic is aromatic, but not burnt, about 3 minutes.
Squeeze in the lemon juice and add the chopped parsley and stir to incorporate. Remove from the heat until the pasta is cooked.
Once the pasta is done, use a pair of tongs to pull the pasta from the saucepan into the anchovy pan, allowing some of the salted cooking water to go in with it.
Set the skillet over low heat and pull the spaghetti up and down in the pan to absorb the ﬂavors and to help emulsify the oils with the starch of the cooking liquid.
Season with freshly ground black pepper and a pinch of red pepper ﬂakes and ﬁnish with a few grates of lemon zest. Serve with rustic bread on the side, if desired.

Nutrition Information

Show Details

Serving 1serving Calories 390kcal (20%) Carbohydrates 67g (22%) Protein 12g (24%) Fat 8g (12%) Saturated Fat 1g (5%) Monounsaturated Fat 5g Cholesterol 1mg (0%) Sodium 1179mg (49%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 390 kcal

% Daily Value*

Serving	1serving
Calories	390kcal	20%
Carbohydrates	67g	22%
Protein	12g	24%
Fat	8g	12%
Saturated Fat	1g	5%
Monounsaturated Fat	5g	25%
Cholesterol	1mg	0%
Sodium	1179mg	49%
Fiber	4g	16%
Sugar	3g	6%