Garden To Table Spaghetti

• 1/2 pound spaghetti
• 3 sprigs Italian parsley, chopped
• 2 sprigs dill, chopped
• 5-6 leaves, sweet mace
• 6 chives, chopped
• 1 anchovy, minced
• 4 nicoise olives (or picholine), pitted, chopped
• 1 teaspoon capers, drained, rinsed, minced
• 1 1/2 teaspoons meyer lemon juice
• 2 cloves garlic, minced
• 3 tablespoons good quality extra virgin olive oil
• 1/4 cup slivered almonds, toasted
• freshly grated parmesan
• black pepper to taste

1. Bring a pot of salted water to a boil. Cook pasta according to directions on package, reserving 1/2 cup of cooking water. Drain in colander and set aside.
2. Combine parsley, dill, sweet mace, chives, anchovy, olives, capers and garlic in a bowl. Add lemon juice and olive oil. Stir to combine.
3. Put cooked pasta in a large serving bowl. Add herb mixture, tossing to mix. Add reserved cooking water as needed if pasta is too dry.
4. Top with parmesan cheese, slivered almonds and black pepper to taste, tossing to combine.
5. Serve and enjoy.

spaghetti, italian parsley, dill, mace, chives, anchovy, niueoise olives, capers, lemon juice, garlic, extra virgin olive oil, slivered almonds, parmesan, black pepper

Taken from food52.com/recipes/5133-garden-to-table-spaghetti (may not work)