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Pasta with Alici (Anchovies)
Category
pasta
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
2 ounces (340 grams) of spaghetti or linguine
- 4 tablespoons of extra virgin olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes (optional)
-
8-10 anchovy fillets, packed in oil, drained
- 1/4 cup of fresh parsley, chopped
- Zest of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until the garlic becomes fragrant.
- Add the anchovy fillets to the skillet, breaking them apart with a wooden spoon or fork. Cook the anchovies for about 2-3 minutes, stirring occasionally until they dissolve into the oil and form a sauce.
- Add the cooked pasta to the skillet with the anchovy sauce. Toss the pasta well to coat it evenly with the sauce. If the sauce seems too dry, add some of the reserved pasta cooking water a little at a time to moisten it.
- Stir in the chopped parsley and lemon zest. Season with salt and freshly ground black pepper to taste. Continue to cook the pasta for another minute or two, stirring occasionally, until heated through.
- Remove the skillet from the heat. Serve the pasta with alici immediately, garnished with additional chopped parsley and grated Parmesan cheese if desired.
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