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Ingredients
- 4tbsp olive oil
- 2 cloves garlic, crushed
- 400g spaghetti
- 4tbsp chopped parsley
- Zest and juice of 1 lemon
- 8 anchovy fillets, chopped
- ½-1 red chilli, finely chopped
- Salt and black pepper
- To serve: grated Parmesan
- Heat the olive oil in a pan over a low heat. Add the garlic and warm through for two to three minutes until just light golden, remove the oil from the heat and leave the garlic to infuse for 10 minutes.
- Meanwhile, bring a large pan of water to the boil, add a good pinch of salt and cook the spaghetti for about 10 minutes or until al dente. Keep back about ½ cupful of water but drain away the rest.
- Remove the garlic from the oil and set aside to use for another dish. Tip the drained spaghetti, chilli, anchovies, parsley, lemon zest and lemon juice into the pan. Add a splash of the reserved pasta water and mix gently to combine. Divide between four bowls, serve topped with plenty of Parmesan and black pepper.
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