Lemon and anchovy pasta

Name: Lemon and anchovy pasta
Yield: 4 servings
Cuisine: Boil
Ingredients: 500.00 g pasta; 65.00 ml fresh chillies 573; 2.00 garlic cloves; 4.00 anchovy fillets; 1.00 lemon zest only; 16.00 black olives; 0.00 salt and freshly ground black pepper; 0.00 fresh parsley handful; 0.00 parmesan cheese grated, to serve

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (9)

500.00 g	pasta
65.00 ml	fresh chillies — 573
2.00	garlic — cloves
4.00	anchovy fillets
1.00	lemon — zest only
16.00	black olives
0.00	salt and freshly ground black pepper
0.00	fresh parsley — handful
0.00	parmesan cheese — grated, to serve

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Method:

Cook pasta in boiling water with oil and salt, until al dente (done, but still firm to the bite).
Meanwhile heat olive oil and gently sauté garlic. Do not allow garlic to brown or it will taste bitter.
Add anchovy and allow to ‘melt’ into the oil.
Add lemon rind and olives and keep warm.
Drain cooked pasta. Pour oil mixture over pasta, season with salt and milled pepper and stir in the parsley.
Serve immediately with lots of freshly grated Parmesan cheese.