Spaghetti With Garlic & Oil Sauce
- 1 Lb Spaghetti
- 2 Tsp Lemon Zest
- 4 Garlic Cloves minced
- 1 1/2 Tbsp Lemon Juice
- 1-2 Tsp Red Chili Flakes to taste
- 8 Anchovy Fillets
- 1/4 Cup Extra Virgen Olive Oil good quality
- 2 Tbsp Unsalted Butter grass-fed if possible
- Fresh Parsley for garnish
- Parmigiano-Reggiano to top pasta
In a large skillet over low heat, add butter, oil, anchovies, and garlic and cook until anchovies melt away 4-5 minutes. Follow with red chili flakes, stir to combine and turn off the heat.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally. Drain and take spaghetti directly to the butter and oil mixture. Top with lemon zest and juice and toss the pasta in the skillet. Serve and sprinkle with parsley and Parmigiano-Reggiano. Serve and enjoy!
Never add pasta to the water until the water is boiling, otherwise, you will end up with overdone noodles.
Do not rinse pasta after it is cooked, the starch only adds to the sauce.
Pasta sticks very quickly once it is drained add to the sauce immediately.
Once you drop the pasta and while cooking make sure you stir occasionally to help prevent it from sticking.