Anchovy pasta
Serves 1
Directions
- 1Toast bread crumbs in olive oil, adding a few crushed garlic cloves for more flavor. Season with salt and pepper and set aside.
- 2Cook the spaghetti in boiling water until slightly under al dente.
- 3Finely chop garlic and anchovies until they form a paste.
- 4Add about 2 tbsp of olive oil into a skillet on medium-low heat and add the anchovy garlic paste. Gently cook until anchovies dissolve and garlic barely begins to get color.
- 5Deglaze with a ladle of pasta water (about one cup), then add lemon zest and juice. Cook down a bit.
- 6Remove from heat and swirl in the cold butter.
- 7Add the pan back on the heat with the spaghetti until everything is emulsified and the pasta is al dente. Adjust pasta water if needed.
- 8Remove from heat, then toss in parmesan and chives, and adjust salt and pepper to taste.
- 9Plate and top with more parmesan, chives, bread crumbs, and your favorite chili oil.
Ingredients
- 4 oz thin spaghetti
- 1 lemon, zest & juice
- 6 anchovy fillets
- 4 large garlic cloves
- 2 oz bread crumbs
- 2 oz cold butter
- chives
- olive oil
- to taste salt & pepper
- chili oil
- parmesan
Equipment
skilletchopping boardknifestrainerspoontongs
Tips
- For more flavor, toss in a few crushed garlic cloves into the breadcrumb mix and season the crumbs with salt & pepper.
- Adjust pasta water if needed when emulsifying the sauce.
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