Spaghetti with Fresh Anchovies and Lemon

Method

1. Clean the anchovies: remove heads, open them along the belly, remove the backbone, and rinse under cold water. Pat dry.
2. Finely chop the garlic clove (germ removed if desired).
3. Bring a large pot of salted water to a boil and cook the spaghettoni until al dente.
4. In a large pan, heat a generous drizzle of extra‑virgin olive oil over medium heat. Add the chopped garlic and let it take on a light colour.
5. Add the whole anchovy fillets to the pan along with a pinch of salt. Cook for about 1 minute, until the anchovies are just cooked through, keeping them whole.
6. Stir in the chopped parsley and a pinch of lemon zest.
7. When the pasta is al dente, transfer it directly to the pan with the anchovy sauce. Toss well to coat.
8. Turn off the heat. Season with white pepper to taste.
9. Plate the pasta and arrange a few whole anchovy fillets on top.
10. Drizzle a little red shrimp colatura over the dish (optional, but recommended).
11. Sprinkle with pink peppercorns and a final touch of lemon zest. Serve immediately.