Ingredients:
2 tbsp salt
pasta, 4 egg amount fresh spaghetti cut (or dried 450 g / 1 lb)
250 g rinsed canned anchovies or 125 g dried salt packed after soaking (8 oz canned or 4 oz dried)
112 g olive oil (8 tbsp)
¼ tsp crushed chilies
20 g crushed garlic (4 cloves)
2 dl reserved pasta cooking water (¾ cup)
45 g lemon juice (3 tbsp)
6 tbsp chopped parsley
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1. In a large pot, bring 5.5 l (6 qt) of water and 2 tbsp salt to a boil. (If using dried pasta, add pasta to boiling water, cover, remove from heat and let sit for 12 minutes, stirring twice during that time. Pasta should turn out al dente.)
2. Anchovies should be minced very fine before cooking.
3. In a 5 l cast iron pot, bring olive oil up to heat, about 5 minutes at 40% heat.
4. Add fresh pasta to boiling water. Cook 3-4 minutes until quite al dente because pasta will cook a little further later when added to the anchovies and left to sit.
5. While pasta cooks and when the oil is hot, increase oil pot's heat to 50%. Add minced anchovies and crushed chilies to hot oil, stirring constantly to break down anchovies, cook for 1 minute.
6. Add crushed garlic to anchovies and cook until fragrant, about 30 seconds, being carful not to overcook the garlic and burn it. Remove anchovie pot from heat.
7. Transfer cooked pasta to anchovie pot. Add 2 dl of pasta water to anchovie pot. Add lemon juice and parsley and stir vigorously to combine and thicken sauce.
8. Cover and let sit for 15 minutes, stirring once in-between and adding additional pasta water if pasta and sauce look too dry. Serve (in heated bowls or plates).
Notes:
Serves 6