Spaghetti al Limone Amalfitano

By Leite's Culinaria

Ingredients

Kosher salt
2 garlic cloves (finely chopped)
5 salted anchovy fillets* (finely chopped)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons colatura di alici (Italian fish sauce) or good southeast Asian fish sauce (plus more as needed)
Juice of one Amalfi lemon (or a small standard lemon) (about 3 tablespoons)
1 pound dried spaghetti ((a brand with a rough texture that will cling to the minimal sauce is ideal))
2 tablespoons chopped fresh Italian parsley
chile flakes (to taste)
Pinch of dried oregano

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Bring a pot of well-salted water to a boil.

In a large serving bowl, combine the finely chopped garlic and anchovies and stir in the olive oil, fish sauce, and 2 tablespoons lemon juice (don't use all the juice from the lemon at once; save some and add it later to taste). You can also process this in a food processor.

Cook the pasta in the salted water until al dente, reserving a cup of the pasta water to create the sauce.

Drain the pasta, and dump it into the bowl with the lemon sauce mixture. Add a spoonful or two of the reserved pasta water to help loosen and bind the sauce, and toss the hot pasta until it is coated with sauce and tastes of lemon and salt.

Adjust the seasoning with more fish sauce, lemon, or pasta water. Stir in the parsley, chile flakes, and oregano. Serve immediately.