Name: Amalfi Lemon, Chilli & Anchovy Spaghetti Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 120ml extra virgin olive oil; 3 large garlic cloves; 350g spaghetti, bucatini or linguine; 1-2 red chillies, deseeded and finely chopped; 8 anchovy fillets, finely chopped; Small bunch of parsley, finely chopped; 1 large Amalfi or unwaxed lemon, zested and juiced; Approximately 40g finely grated Parmesan

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Introduction

This Amalfi lemon, chilli, and anchovy spaghetti is a bright and flavorful pasta dish that combines the zestiness of lemon with the subtle heat of chilli and the savory depth of anchovies. It’s a perfect quick meal that feels both fresh and indulgent.

Two white plates of spaghetti are shown from above on a white marbled surface with a blue and white striped cloth nearby. Each plate has a single layer of spaghetti mixed with small bits of red chili and green herbs, giving a simple, fresh look. One plate has a wooden-handled fork resting on the edge, with a woman’s hand holding the fork. There are two amber-colored glasses filled with a drink placed near the plates, and a round white bowl with salt and pepper is on the side. The lighting is soft and natural, creating a warm, inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120ml extra virgin olive oil
3 large garlic cloves
350g spaghetti, bucatini, or linguine
1-2 red chillies, deseeded and finely chopped
8 anchovy fillets, finely chopped
Small bunch of parsley, finely chopped
1 large Amalfi or unwaxed lemon, zested and juiced
Large handful (about 40g) of finely grated parmesan

Instructions

Step 1: Heat the olive oil in a large non-stick frying pan over low heat. Add the garlic cloves and fry gently for 2-3 minutes until just turning golden at the edges. Remove the pan from the heat and let the garlic infuse in the oil for 15 minutes.
Step 2: Meanwhile, cook the pasta in boiling salted water according to the package instructions until al dente. Reserve 150ml of the cooking water, then drain the pasta.
Step 3: Remove the garlic cloves from the infused oil and discard. Add the cooked pasta to the pan along with the chopped chillies, anchovies, parsley, lemon zest, lemon juice, and grated parmesan.
Step 4: Pour in 50ml of the reserved pasta water and toss everything together with tongs until well combined. Add a little more pasta water if you prefer a looser sauce. Season to taste.
Step 5: Divide the pasta evenly between four shallow bowls and serve immediately.

Tips & Variations

Adjust the number of chillies to control the spice level according to your preference.
If you don’t have Amalfi lemons, unwaxed regular lemons work well as a substitute.
For a richer flavor, add a little butter when tossing the pasta.
Try adding toasted breadcrumbs on top for extra texture and crunch.

Storage

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or olive oil to loosen the sauce and gently warm it in a pan to retain its texture and flavor.

How to Serve

Two white plates sit on a white marbled surface with a blue and white striped cloth nearby. Each plate holds a serving of spaghetti pasta mixed with small pieces of red chili flakes and green herbs, giving a colorful and fresh look. The pasta strands are light golden and glossy, twisted neatly in mid-sized piles. One plate has a wooden-handled fork resting on the edge, while a woman's hand is holding the fork in the other plate. Around the plates, there is a small white bowl with salt and pepper, two amber-colored drinking glasses filled with liquid, and a clear glass water pitcher, all arranged casually. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, spaghetti, bucatini, or linguine all work beautifully with this recipe. Choose your favorite long pasta for best results.

Are anchovies very strong in flavor here?

The anchovies dissolve into the oil, adding a subtle umami depth rather than a strong fishy taste. They balance the tartness of the lemon and the heat of the chilli perfectly.