Scialatielli with Fresh Anchovies and Lemon

Short description:
A bright Southern Italian pasta dish with tender fresh anchovies, lemon zest, garlic, parsley, and a silky seafood sauce.

Servings:
4

Ingredients:
• Fresh scialatielli pasta: 520 g / 18 oz
• Fresh anchovy fillets, cleaned: 320 g / 11 oz
• Extra virgin olive oil: 60 g / 4 tbsp
• Garlic: 10 g / 2 cloves
• Lemon zest: 6 g / zest of 2 lemons
• Lemon juice: 30 g / 2 tbsp
• Dry white wine: 80 g / 1/3 cup
• Fresh parsley: 15 g / 1/2 cup chopped
• Fine sea salt: 8 g / 1 1/3 tsp, plus pasta water
• Black pepper: 2 g / 1 tsp
• Toasted breadcrumbs: 40 g / 1/2 cup
• Pasta cooking water: 120 g / 1/2 cup, as needed

Optional garnish:
• Extra lemon zest: 2 g / 1 tsp
• Parsley leaves: 5 g / 2 tbsp
• Olive oil drizzle: 10 g / 2 tsp

Method:
1. Check the anchovies and remove any remaining bones, then pat them dry.
2. Finely chop parsley and zest the lemons without taking the white pith.
3. Bring a large pot of salted water to a boil.
4. Warm olive oil in a wide pan over low heat.
5. Add sliced garlic and cook gently until fragrant, not browned.
6. Add half the anchovies and let them melt into the oil for 1 minute.
7. Add white wine and simmer briefly to soften the sauce.
8. Cook the scialatielli until just al dente.
9. Reserve pasta water before draining.
10. Add the drained pasta to the anchovy pan.
11. Add the remaining anchovies and toss gently for 30–45 seconds.
12. Loosen with pasta water until glossy.
13. Turn off the heat, then add lemon zest and lemon juice.
14. Fold in parsley and black pepper.
15. Serve immediately with toasted breadcrumbs, garnish, and a light olive oil drizzle.

Dish type:
Primo / Pasta

Garnish / serving suggestion:
Serve hot in shallow bowls with toasted breadcrumbs, fresh parsley, lemon zest, and a small drizzle of extra virgin olive oil.

Notes:
Do not brown the garlic. Do not overcook fresh anchovies; they should stay tender. Add lemon off the heat to preserve its fresh aroma.

Time:
Prep 15 min + Cook 15 min

Difficulty:
Easy

Estimated calories:
About 520 kcal per serving

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