I saw this on Instagram and knew I needed to make it. I don’t love anchovies, but for some reason this recipe spoke to me. And holy moly. It was good. Really, really, good. I adapted it slightly because I didn’t have the exact ingredients, but I don’t think it lost anything. Just super simple and delicious. And quick. Dinner in 15 minutes tops.

Recipe

Adapted from Chef Max Mariola

• 1 lb Spaghetti – cook until before al dente – when they are bendable but not soft
• 4 tbs butter
• Grated lemon zest
• 1 container or 4 tbs anchovies or paste
• 1 bunch fresh parsley – finely chopped
• 1 garlic clove – grated
• 1 cup pasta water

Bring a pot of salted water to boil, and drop in the spaghetti. Cook until they are bendable, but not yet al dente.

In a saucepan, throw together the butter, anchovies, parsley and garlic. Cook over low heat until everything is melted, soft and cooked through. Add the bendy spaghetti to the pan and swirl around while the pasta continues to cook. Add the grated lemon zest and parsley.

Plate the pasta and sprinkle with more parsley.

Bon Appetit!