Pasta al Limone

Method

1. Bring a pot of water to a boil and keep it covered. Do not add salt yet.
2. In a large pan, heat a drizzle of extra virgin olive oil over medium heat.
3. Add a whole clove of garlic, lightly crushed with skin on, and the stems of fresh basil to the oil. Infuse for a minute.
4. Add a fresh lemon leaf (if available), the yellow zest of half a lemon (only the yellow part, no white pith), and a chili pepper. Sauté gently.
5. Add a ladle of pasta water to the pan to create an emulsion.
6. Cook the spaghetti in the boiling water for about 2–3 minutes less than the package time (if the package says 11 minutes, cook for 8–9 minutes).
7. Transfer the partially cooked spaghetti directly into the pan with a slotted spoon, along with some pasta water. The pasta should be fully submerged in liquid.
8. Continue cooking the pasta in the pan, adding more hot pasta water a little at a time as the liquid is absorbed. Stir occasionally. Cook until al dente, about 12–12.5 minutes total cooking time.
9. When the pasta is cooked, remove the garlic clove, basil stems, lemon leaf, and chili pepper from the pan. Turn off the heat and let the pasta rest for 20 seconds.
10. Add a generous amount of freshly grated pecorino cheese and toss vigorously to form a creamy emulsion. If needed, add a splash of pasta water.
11. Add fresh lemon zest (from the remaining half lemon) and a few drops of lemon juice. Mix well.
12. Add a few drops of colatura di alici (anchovy sauce) and toss again.
13. Serve immediately, topped with extra grated pecorino, fresh lemon zest, and small fresh basil leaves.