Spaghetti with Olive Oil, Garlic and Anchovies

Ingredients · 4 servings

• 60 gOlive oil
• 12 gGarlic cloves
• 20 gAnchovy fillets
• 400 gSpaghetti
• 15 gLemon juice, fresh
• 8 gParsley
• 40 gParmesan cheese
• 10 gSalt
• 2 gBlack pepper

Equipment

stovetop, colander, large pot, measuring cup, serving bowls, skillet, tongs, wooden spoon

Instructions

1. 1
   Prep and heat oil

   Gather olive oil, garlic cloves, anchovy fillets, spaghetti, lemon juice, parsley, and Parmesan, then heat the olive oil in a heavy skillet over low heat. · 2 min

   What to look for: oil looks fluid and gently warm

2. 2
   Cook garlic anchovies

   Add the garlic cloves to the warm olive oil and cook, then add the anchovy fillets and cook until the garlic just begins to color and anchovies dissolve. · 5 min

   What to look for: garlic lightly golden and fragrant

3. 3
   Boil spaghetti

   Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until tender but still firm to the bite. · 10 min

   What to look for: pasta strands flexible but not mushy

4. 4
   Drain pasta

   Drain the spaghetti thoroughly in a colander, shaking off excess water. · 1 min

   What to look for: no excess water dripping

5. 5
   Toss with sauce

   Return the drained spaghetti to the pot, add the anchovy and garlic oil mixture and the lemon juice, then toss until evenly coated. · 2 min

   What to look for: pasta glossy and evenly coated

6. 6
   Season and herb

   Season the spaghetti with salt and black pepper to taste, then sprinkle the parsley over the top. · 1 min

   What to look for: parsley bright green and fragrant

7. 7
   Finish and serve

   Add the Parmesan cheese, toss lightly, and serve the spaghetti warm. · 1 min

   What to look for: cheese lightly melted on pasta