Spaghetti Lemoncello

• 3/4 pound spaghetti
• 4 garlic cloves
• 1 flat anchovy fillet
• 3 tablespoons olive oil
• 2 teaspoons freshly grated lemon zest
• a pinch dried hot red pepper flakes
• 3 tablespoons minced fresh parsley leaves
• 1 tablespoon freshly grated Parmesan plus additional for serving

1. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti.
2. Thinly slice garlic and finely chop anchovy.
3. Cook pasta in boiling water until almost al dente.
4. While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden.
5. Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.
6. Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander.
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. Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.
9. Serve additional Parmesan on the side.

spaghetti, garlic, anchovy fillet, olive oil, freshly grated lemon zest, parsley, serving

Taken from www.epicurious.com/recipes/food/views/spaghetti-lemoncello-14501 (may not work)