Spaghetti Lemoncello

1. 1

   Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti.

2. 2

   Thinly slice garlic and finely chop anchovy.

3. 3

   Cook pasta in boiling water until almost al dente.

4. 4

   While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden.

5. 5

   Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.

6. 6

   Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander.

7. 7

   Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente.

8. 8

   Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.

9. 9

   Serve additional Parmesan on the side.

No additional tips available.