Spaghetti with Anchovy, Lemon and Arugala

from Journal
curated by Irene Vlach

Ingredients

1/4 cup huile d'olive
2-4 gousse ail, en tranches minces
1 can anchois, drained
1/2 tsp crushed red pepper flakes
2 citrons, en 2
1 lb spaghetti
2 poignees arugala
3/4 cup parmesan

Instructions

In a large skillet, combine olive oil, garlic, anchovies and pepper flakes and cook, stirring occasionally, until the garlic is fragrant but not colored, 3-4'. Turn off the heat, squeeze in the juice from 3 of the lemon halves and stir well, breaking up the anchovies. Cook spaghetti, with tongs move to the pan with the sauce, letting a little of the water come along. Toss well, gradually adding some of the water if necessary to keep things saucy, until combined. Add arugula and parmesan on top. Serve with more arugula and parmesan.

Cookbook