Anchovy Lemon Spaghetti

Anchovy Lemon Spaghetti - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Real Italian Emulsified Method

Most people think anchovy pasta tastes salty or strong. But when you melt them the right way, they turn into this silky lemon-chili sauce that feels like it came out of a back alley Italian kitchen.

This is one of those quick Italian pastas I always make when I’m travelling. I want big flavour without fuss, and this one delivers every time. Most of the ingredients are usually on hand which is what I love. The anchovies melt into the butter, the chili adds a little kick, the lemon keeps it bright, and the parsley lifts it right at the end.

It’s fast, silky, and full of that real Italian emulsified magic that makes you wonder why simple food tastes so damn good!

Ingredients

7oz - 200g spaghetti
5 to 6 anchovy fillets
3 to 4 tbsp butter (depending on pasta and anchovies used)
Zest of 1 lemon
Juice of ½ large lemon
¼ tsp chili flakes
1 garlic clove lightly smashed
1 handful parsley, finely chopped
Fine sea salt
Black pepper

Steps

Step 1
Boil your spaghetti in well salted water.
Step 2

In a frying pan over low heat, melt the butter, anchovies, and chili.
Let the anchovies melt gently into the butter. (The butter can foam a little but not go brown.) Add the garlic clove.
Step 3

Add 1 ladle of starchy pasta water. Toss or swirl until cloudy and creamy. Remove garlic. This is your emulsified base.
Step 4

Add the lemon zest and a squeeze of lemon juice. Keep the heat gentle so the sauce stays glossy.
Step 5

Transfer the cooked spaghetti straight to the pan. Toss to coat, adding splashes of pasta water until the sauce clings beautifully. The more you toss or twirl, the better the result.
Step 6

Taste and adjust with lemon, pepper, and a little pasta water if it thickens. You shouldn’t need salt but taste to be sure.
Step 7

Turn off the heat and fold through the chopped parsley.
Serve with extra zest, pepper, and a little more parsley on top.