Amalfi Spaghetti with Lemon and Anchovies
Amalfi Spaghetti with Lemon and Anchovies



  • 120ml olive oil
  • 3 garlic cloves
  • 350g dried spaghetti
  • 1 red chilli, deseeded and chopped
  • 9 chopped anchovy fillets
  • Small bunch of parsley, chopped
  • 1 large Amalfi lemon, zest and juice
  • 40g grated parmesan
  • Fry the whole garlic cloves in the oil for 3 mins, then remove from the heat and leave to stand for 15 mins to infuse. Meanwhile, cook the pasta in boiling salted water until al dente, drain and reserve 150ml of cooking water. Remove the garlic from the oil and discard.
  • Tip the cooked spaghetti into the garlic oil, along with the anchovies, chilli, parsley, lemon zest and juice, and the parmesan. Add 50ml of cooking water and toss well to combine, adding a little more water if necessary. Season well, and serve immediately.
10 mins
4 serving

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