Pasta with lemon and anchovies is a simple first course perfect for every occasion, even the most special and refined ones. To prepare the lemon sauce, use an untreated lemon because the peel will also be used. If you prefer a more delicate flavor, use parsley instead of basil. I used the Le Dolci del Mar Cantabrico Rizzoli anchovies with reduced salt, which contain 25% less salt than traditional Rizzoli Cantabrian anchovies in oil. They are rich in Omega 3 and in organic seed oil, fished in northern Spain only in spring and processed by hand at the fishing site. Now let’s see how to make pasta with lemon and anchovies, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz spaghetti
- 2 oz LE DOLCI DEL MAR CANTABRICO Rizzoli anchovies
- 1 lemon (untreated)
- 3 tbsps extra virgin olive oil
- 2 tbsps pine nuts
- 8 leaves basil (or parsley)
- Half clove garlic
How to prepare Pasta with lemon and anchovies
Let’s start preparing the pasta with lemon and anchovies. Pour some water into a pot, bring it to a boil, and when the water boils, add salt and the spaghetti. Cook them very al dente, as the cooking will be completed in the pan.
While the pasta cooks, prepare the lemon sauce. Use a peeler to take the lemon peel and place it in the blender glass. Then, cut the lemon in half and squeeze it to get the juice.
Pour into the blender glass along with the lemon peel, pine nuts, garlic, basil or parsley leaves. Add half of the oil and start blending everything. Gradually add the remaining oil and lemon juice until you get a smooth and creamy sauce.
In a large pan, add the very al dente spaghetti, the lemon sauce, and gradually add some pasta cooking water until the spaghetti is fully cooked.
Finally, add the Le Dolci del Mar Cantabrico Rizzoli anchovy fillets and mix well until you get creamy and well-blended spaghetti. Serve the spaghetti with a grating of lemon peel and some anchovy fillets for extra flavor.
How to store Pasta with lemon and anchovies
To best enjoy the pasta, I recommend consuming it as soon as it’s ready. If you have leftovers, I suggest storing them in the refrigerator for 2 days.
