Amalfi Lemon, Chili & Anchovy Spaghetti

• extra virgin olive oil↗120 ml
• garlic cloves↗3 великі
• spaghetti↗350 г

  can be substituted with bucatini or linguine

• red chilies↗1‑2

  (depending on desired spiciness), deseeded, finely chopped

• anchovies↗8

  fillets, finely chopped

• parsley↗невеликий пучок

  finely chopped

• lemon↗1 великий (Амальфійський або без воску)

  zest and juice

• parmesan↗велика жменя (близько 40 г) дрібно натертого

Step-by-step instructions

1. 1

   Heat the olive oil in a large non‑stick pan over low heat and sauté the garlic for 2–3 minutes until it is lightly browned. Remove the pan from the heat and let the garlic steep for 15 minutes.

2. 2

   Meanwhile, cook the spaghetti in salted water until al dente, reserve 150 ml of the cooking water, and drain the pasta.

3. 3

   Remove the garlic from the oil, then add the cooked spaghetti to the pan along with the sliced chilies, finely chopped anchovies, parsley, lemon zest and juice, and the grated parmesan. Pour in 50 ml of the reserved water and toss with tongs until the ingredients combine. If needed, add a little more water to loosen the sauce. Season to taste.

4. 4

   Divide the pasta among four shallow plates and serve immediately.