Spaghetti with Lemon, Anchovies and Capers | Christopher Kimball’s Milk Street

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For a fast, flavorful sauce, save that pasta water.

Spaghetti with Lemon, Anchovies and Capers

30 min 15 min active

Spaghetti with Lemon, Anchovies and Capers

We usually just dump it down the drain, but Lidia Bastianich reminds us that the water we cook our pasta in is worth saving. She uses the starchy water to thicken flavorful sauces from strong pantry staples — anchovies, capers, garlic, lemon and red pepper flakes — to make a fast pasta sauce for this weeknight recipe. “You pull out pasta and some kind of basic, intense ingredients,” she says. “Some anchovies. Some olives. Some capers. Of course some good olive oil. You have dinner for four in less than half an hour.”

4

Servings

Tip

Don’t salt the pasta water as much as usual; the other ingredients provide plenty of salt. One tablespoon kosher salt for 4 quarts of water worked for this recipe.​

30 min

15 min active

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