Anchovy Chilli Spaghetti

• Spaghetti(400 g)
• Anchovies(90 g)
• Garlic(5 cloves)
• Chili flakes(1 tsp)
• Olive oil(4 tbsp)
• Lemon(1)
• Flat Leaf Parsley(20 g)
• Parmesan(40 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of water to the boil. Finely slice {Garlic}, roughly chop {Fresh parsley}, and zest then juice {Lemon}.

   ~8 min

2. 2

   Salt the boiling water with {Salt}, then cook {Spaghetti} until just al dente. Reserve 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, warm {Olive oil} in a large skillet over medium-low heat. Add {Garlic}, {Chili flakes}, and {Anchovies}. Cook, stirring, until the anchovies melt into the oil and the garlic turns lightly golden, about 4 minutes.

   ~4 min

4. 4

   Add the drained {Spaghetti} to the skillet with {Lemon} zest, half the {Lemon} juice, most of the {Fresh parsley}, and a splash of the reserved pasta water. Toss vigorously until the sauce turns glossy and coats every strand, adding more pasta water as needed. Season with {Black pepper}.

   ~3 min

5. 5

   Divide into bowls and finish with the remaining {Fresh parsley}, extra {Lemon} juice to taste, and {Parmesan} if using.

   ~0 min