Linguine with Lemon and Anchovy

• 400 g linguine, bronze-cut
• 8 salted anchovy fillets, rinsed and boned
• 3 cloves garlic, smashed with the flat of a knife
• 6 tbsp extra virgin olive oil, good quality
• 1 lemon, organic — zest grated and juiced
• 60 ml dry white wine
• 1 handful fresh parsley, finely chopped
• sea salt, to taste
• black pepper, freshly ground
• 1 loaf crusty bread, for serving

1. 1

   Bring a large pot of water to a rolling boil and salt it generously — it should taste of the sea. This is the only seasoning the pasta gets, so don't be timid.

2. 2

   In a wide pan large enough to toss the pasta later, warm the olive oil over low heat with the smashed garlic. You want it to soften slowly and release its flavour, not brown — if the garlic darkens, you've ruined the base and need to start over.

3. 3

   Add the anchovy fillets to the warm oil and press them gently with a wooden spoon. They will dissolve into the oil as they warm, turning into a savory paste that forms the soul of the sauce. This takes about 2 minutes — don't rush the heat up.

4. 4

   Pour in the white wine and raise the heat to medium. Let it bubble and reduce by half, about 2 minutes, so the alcohol burns off and what remains is a bright, slightly tangy base.

5. 5

   Add the lemon juice and half the zest. Stir and take the pan off the heat — the lemon will turn bitter if you cook it hard, so keep it gentle.

6. 6

   Cook the linguine until just shy of al dente — a full minute less than the package says. Pull out a cup of pasta water before draining; you'll almost certainly need it.

7. 7

   Transfer the linguine directly to the pan with the anchovy sauce and toss over low heat, adding splashes of pasta water until the sauce coats each strand with a glossy sheen. The starch in the water is what binds everything — without it you'll have oily pasta instead of a sauce.

8. 8

   Off the heat, add the remaining lemon zest, the chopped parsley, and black pepper to taste. Toss once more and serve immediately, finishing the plate with bread to mop the oil.

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