Spaghetti with Lemon and Anchovies Le Dolci

• Let’s start preparing the pasta with lemon and anchovies, pour some water into a pot, put on the stove and bring to a boil, when the water boils add salt and pour in the spaghetti, cook them very al dente, cooking will then be completed in the pan.
• While the pasta is cooking prepare the lemon sauce, with a peeler take the lemon peel pour it into the blender glass, then cut the lemon in half squeeze it so you get the juice.
• Pour into the glass of a blender along with the lemon peel, pine nuts, garlic, and basil or parsley leaves, add half the amount of oil and start blending everything, then add the remaining oil and lemon juice a little at a time until you have a smooth, creamy sauce.
• Pour the spaghetti very al dente into a large skillet, add the lemon sauce and add pasta cooking water a little at a time until the spaghetti is cooked.
• Lastly, add the fillets of Rizzoli’s Le Dolci del Mar Cantabrico anchovies and toss well, until the spaghetti is creamy and well whipped. Serve the spaghetti by adding a grating of lemon peel and a few fillets of anchovies for extra flavor.

This recipe was created for us by Barbara Benetti in collaboration with GialloZafferano.