Spaghetti with anchovies, garlic and lemon

Ingredients:

Serves 1

70g dried spaghetti  
2 cloves garlic, peeled and minced 
3-4 anchovy fillets 
Chilli flakes, a pinch 
1.5 Tbls Extra virgin olive oil  
20g butter 
1 Tbls. chopped parsley 
1 tsp. lemon juice 
1/2 tsp. lemon zest, 2-3 zests 
Grated parmigiano reggiano
Salt and pepper

Method:

In a pot of salted boiling water, cook spaghetti until it is just a little bit shy of al dente (about 1 minute less than the package directs). Reserve about a cup of pasta cooking water. 

Meanwhile, in a large sauté pan, set over medium high heat add in the olive oil and anchovy fillets, let these cook for a few minutes until they start to melt. Add in the garlic and chill flakes and cook until the garlic is fragrant but before it begins to brown. 

Toss in the spaghetti and about ½ cup of pasta water, lemon zest and juice and butter and continue to toss until the sauce begins to get creamy and coats the spaghetti.

Remove from the heat, and sprinkle in the grated parmiggiano reggiano (as much as you like). Toss again to melt the cheese and emulsify into the sauce. Taste for seasoning and adjust with salt and black pepper. Add in the parsley and then serve immediately with a little extra sprinkle of grated parm.