Spaghetti with anchovies and look aka aglio e olio

Cooking pasta: Cook the spaghetti in salted water (10 g of salt per liter of water). Cook the pasta 1 minute less than indicated on the package, because you continue to cook the pasta in the pan later. Save some cooking liquid for later.

Make the basis: Heat the olive oil in a large pan. Add the finely chopped garlic, anchovy fillets and half of the finely chopped parsley. Bake this while stirring for about 5 minutes, until the anchovies melts and the garlic is golden brown.

Add cooking liquid: Add a tablespoon of the cooking liquid to the pan and let it boil for a while.

Pasta in the pan: Add the spaghetti to the pan and start stir it like a risotto and throw it in the pan. Dit proces heet ‘Mantecatura’. It ensures that the starch of the pasta mixes with the olive oil, which creates a creamy texture without cream or butter. Keep doing this for 3 minutes.

Serve: Use a tablespoon and a pair of pliers to roll up the spaghetti nicely and put it on the plate. Finish with freshly ground black pepper, finely chopped parsley, lemon zest and a few drops of colatura di alici per person. Serve immediately for the best taste experience.