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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
On very low heat, gently fry garlic, chilli flakes, green chilli, spring onion, and parsley stalks in extra virgin olive oil to slowly infuse the oil. Add anchovies and break them down until they melt.
Add a splash of water to keep the garlic soft and prevent burning.
Add spaghetti directly to the pan or soften it for 2 minutes first so it bends.
Add water gradually, stirring and tossing. Add lemon zest and a squeeze of lemon juice.
Once the pasta is al dente, keep stirring until the oil and pasta water emulsify into a glossy, creamy sauce.
Finish with finely chopped parsley leaves and a pinch of salt.
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Use 3-4 anchovies for a perfect balance of flavor.
Can I use a different type of pasta?
Yes, you can use any long pasta like linguine or fettuccine.
How do I prevent the garlic from burning?
Keep the heat very low and add a splash of water to keep the garlic soft.
Can I omit the anchovies?
Yes, but the anchovies add a unique savory depth to the dish.
What if I don't have fresh parsley?
You can substitute with dried parsley, but use less as it's more concentrated.
How do I know when the pasta is al dente?
Taste a strand; it should be firm to the bite but not hard.
