Spaghetti with Anchovies and Lemon
Spaghetti with Anchovies and Lemon



  • 120ml olive oil
  • 3 garlic cloves
  • 350g quality spaghetti, cooked al dente
  • 2 red chillies, finely chopped
  • 8 anchovy fillets, finely chopped
  • Handful of parsley, finely chopped
  • 1 unwaxed lemon, zested and juiced
  • 40g grated parmesan
  • Fry the garlic in the oil for 2 mins, or until just golden. Remove from the heat, and allow the garlic to infuse the oil for 10 mins.
  • Remove the garlic from the pan (leaving the aromatic oil behind) and toss in the cooked spaghetti along with the chillies, anchovies, lemon zest and juice, parsley, and parmesan. Add 50ml of pasta cooking water, and toss until combined. Season liberally, and serve - simple, but fantastic!
10 mins
4 serving

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