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Lemon and anchovy pasta

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 9
Servings 4


  • 500
    good quality pasta
  • 65
    olive oil
  • 2
    cloves garlic
  • 4
    anchovy fillets
  • 1
    small lemon, thinly sliced rind
  • 16
    black olives
  • salt and milled pepper
  • handful fresh parsley, optional
  • freshly grated Parmesan to serve


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.

Read more on: fish/seafood

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