Spaghetti with Anchovies, garlic, lemon & Chilli

Spaghetti with Anchovies, garlic, lemon & chilli

This spaghetti with anchovies, garlic, lemon and chilli is a simple and delicious recipe full of bright, vibrant flavours.
Course Pasta, Quick, Summer, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Alida Ryder


  • 500 g spaghetti
  • 4 tbsp olive oil
  • 2 garlic cloves finely sliced
  • 6 anchovy fillets
  • 1/2 cup fresh parsley finely chopped
  • 1-2 chillies finely chopped
  • juice of 1 lemon
  • salt & pepper to taste
  • fresh pecorino to serve


  • In a large pot of salted, boiling water, cook the pasta until al dente.
  • In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chillies and lemon juice. Turn off the heat.
  • Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce. Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.
  • Season to taste and serve with freshly grated pecorino.