Primo / Pasta
A bright Southern Italian pasta dish with tender fresh anchovies, lemon zest, garlic, parsley, and a silky seafood sauce.
Recipe video
Check the anchovies and remove any remaining bones, then pat them dry.
Finely chop parsley and zest the lemons without taking the white pith.
Bring a large pot of salted water to a boil.
Warm olive oil in a wide pan over low heat.
Add sliced garlic and cook gently until fragrant, not browned.
Add half the anchovies and let them melt into the oil for 1 minute.
Add white wine and simmer briefly to soften the sauce.
Cook the scialatielli until just al dente.
Reserve pasta water before draining.
Add the drained pasta to the anchovy pan.
Add the remaining anchovies and toss gently for 30–45 seconds.
Loosen with pasta water until glossy.
Turn off the heat, then add lemon zest and lemon juice.
Fold in parsley and black pepper.
Serve immediately with toasted breadcrumbs, garnish, and a light olive oil drizzle.
