Can be prepared in 45 minutes or less.

Serves 4 as a main course.

INGREDIENTS

  • 3/4 pound spaghetti
  • 4 garlic cloves
  • 1 flat anchovy fillet
  • 3 tablespoons olive oil
  • 2 teaspoons freshly grated lemon zest
  • a pinch dried hot red pepper flakes
  • 3 tablespoons minced fresh parsley leaves
  • 1 tablespoon freshly grated parmesan plus additional for serving

    DIRECTIONS

    Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Thinly slice garlic and finely chop anchovy. Cook pasta in boiling water until almost al dente.


    While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden. Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.


    Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander. Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente. Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.


    Serve additional Parmesan on the side.