Pasta with Fresh Anchovies and Lemon

Method

1. Finely chop a clove of garlic and some parsley together.
2. Heat a generous drizzle of olive oil in a pan and sauté the chopped garlic and parsley.
3. Meanwhile, bring a pot of salted water to a boil and add the spaghetti.
4. If desired, add a chili pepper to the oil while sautéing.
5. Clean and fillet the fresh anchovies, then cut them into pieces.
6. Add the anchovy pieces to the pan and cook gently.
7. Zest a lemon and squeeze its juice; add the juice to the pan with the anchovies.
8. Season lightly with salt and reduce the heat to minimum.
9. When the pasta is almost al dente, transfer it to the anchovy pan, adding a ladle of pasta cooking water.
10. Increase the heat and finish cooking the pasta in the sauce, stirring and adding more water as needed to create a creamy emulsion.
11. Just before serving, add the lemon zest and toss well.
12. Serve the pasta, making sure to top with anchovy pieces, and garnish with fresh parsley and extra lemon zest if desired.