Spaghetti with Calabrian Chiles, Radishes and Lemon

Name: Spaghetti with Calabrian Chiles, Radishes and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 1/4 cup extra-virgin olive oil; 5 oil-packed anchovy fillets, drained and chopped; 5 dried Calabrian chiles, stemmed3 broken in half, 2 crumbled; 3 large garlic cloves, finely chopped; 6 radishes, thinly sliced; 3 tablespoons chopped chives; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Kosher salt; Freshly ground black pepper; 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving

Servings: persons

1 pound spaghetti
1/4 cup extra-virgin olive oil
5 oil-packed anchovy fillets, drained and chopped
5 dried Calabrian chiles, stemmed3 broken in half, 2 crumbled
3 large garlic cloves, finely chopped
6 radishes, thinly sliced
3 tablespoons chopped chives
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving

1
In a large pot of salted boiling water, cook the pasta until almost al dente.
2
Drain, reserving 1 1/2 cups of the pasta cooking water.
3
Meanwhile, in a large skillet, combine the olive oil, anchovies and the 3 halved Calabrian chiles.
4
Cook over moderately low heat, stirring, until the anchovies dissolve, about 5 minutes.
5
Stir in the garlic and radishes and cook for 1 minute.
6
Discard the chiles.
7
Add the pasta and 1 cup of the reserved pasta cooking water to the skillet, along with the 2 crumbled chiles, 2 tablespoons of the chives, 2 teaspoons of the lemon zest and the lemon juice.
8
Season with salt and pepper and cook, tossing occasionally, until the pasta is al dente and most of the liquid is absorbed; add more of the pasta cooking water if necessary to cook it through.
9
Stir in the 1/2 cup of grated cheese and transfer to serving bowls.
10
Garnish with the remaining 1 tablespoon of chives and 1 teaspoon of lemon zest and serve, passing additional grated cheese at the table.

1408

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound spaghetti, 1/4 cup extra-virgin olive oil, 5 oil-packed anchovy fillets, drained and chopped, 5 dried Calabrian chiles, stemmed3 broken in half, 2 crumbled, and more.

Yes, Spaghetti with Calabrian Chiles, Radishes and Lemon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!