INGREDIENTS
1 lb spaghetti
5 tbsp extra virgin olive oil (we like Fat Gold)
2-3 cloves of garlic, minced
3-4 Spanish anchovy fillets packed in oil, chopped
handful of capers, rinsed and coarsely chopped
handful of parsley, chopped
red chili flakes, to taste
a generous amount of freshly grated Parmesan cheese
sea salt and black pepper
1 lemon, optional
DIRECTIONS
Heat water in a large pot to boil, seasoning it with a palmful or so of salt. Heat olive oil in a large frying pan until on low. Add the minced garlic and sautée lightly, to soften but not brown. Once the garlic starts to smell fragrant, add a few pinches red chili flakes to taste. Add the anchovies and chopped capers, melting the anchovies into the oil. Keep an eye on the garlic, turning off the flame immediately if necessary, so it doesn't burn. Cook the spaghetti until al dente. Using tongs, transfer the pasta directly to the frying pan, adding a bit of the salted cooking water if the pasta is a bit dry. Grate a generous amount of Parmesan into the pan. Toss to incorporate. Add a handful of chopped parsley. Give it another toss. Adjust the taste with more olive oil, a squeeze of lemon, a pinch of sea salt, or some ground pepper, if necessary.
