Spaghetti Aglio e Olio with Anchovies

Bring a large pan of water to a boil and season with salt.

Add the spaghetti and cook until it is about 2 minutes shy of al dente. Reserve at least 1 cup of the pasta water before draining.

While the pasta is cooking, heat a generous amount of olive oil in a separate large skillet over medium heat.

Add the sliced garlic and chopped anchovies to the hot oil and sauté.

When the garlic just begins to turn golden brown, add the red pepper flakes and cook for another 10-15 seconds.

Add a ladleful of the reserved pasta water to the skillet to stop the cooking process and create a sauce.

Using tongs, transfer the undercooked pasta directly into the skillet with the sauce.

Toss the pasta in the sauce and continue to cook for about 2 minutes, allowing the pasta to absorb the sauce and finish cooking. Add more pasta water if the pan looks dry.

Season with a little more salt, if needed.

Turn off the heat and add the chopped fresh parsley and a large squeeze of lemon juice.

Toss everything together until well combined, then plate and serve immediately.