Spaghetti with Colatura di Alici

Method

1. Fill a large pot with water and bring to a boil.
2. Wash and dry the parsley. Separate the stems from the leaves. Chop the stems finely and set aside the leaves for later.
3. In a large skillet, pour a generous amount of extra virgin olive oil. Add a clove of garlic cut into 4 pieces, a few slices of green chili, red chili, and a strip of lemon zest. Sauté gently over low heat until the garlic is golden but not burnt.
4. When the water boils, add a generous pinch of sea salt. Drop the spaghetti (preferably square-shaped spaghetti) into the boiling water.
5. Once the garlic is golden, remove the garlic cloves, chili pieces, and lemon zest from the skillet. Lower the heat.
6. Add a generous amount of grated fresh garlic to the skillet and sauté for 30 seconds.
7. When the pasta is al dente, transfer it directly into the skillet along with a ladleful of pasta cooking water.
8. Add the finely chopped parsley leaves, a squeeze of lemon juice, and a pinch of salt. Toss well.
9. Add 1 teaspoon of colatura di alici (anchovy sauce). Immediately turn off the heat and toss to combine. (Do not cook the colatura.)
10. Add freshly chopped green and red chili peppers to taste. Garnish with more fresh parsley.
11. Serve immediately, optionally with a glass of rosé wine.