Ingredients

  • 300g spaghetti
  • 50ml extra virgin olive oil
  • 30g ansjovis in oil
  • 100g samphire
  • 1tbps chili flakes
  • 2 cloves garlic
  • 1 lemon
  • 20g parsley
  • a lot black peper
  • 100ml and the rest to drink dry white wine (chardonnay)

Instructions

  1. Zest to the lemon until you have about two tablespoons of lemon zest.
  2. Cut the garlic, parsley and ansjovis finely.
  3. Bake all of the garlic, the ansjovis, lemon zest, chili flakes, half of the parsley, and a lot of black pepper in the olive oil.
  4. In 6-7 minutes of slow cooking and occassional pressing with a wooden spoon, the ansjovis should dissolve in the oil completely.
  5. Add the wine and cook for an additional 5 minutes or until the sauze thickens somewhat.
  6. Remove the sauce from the fire.
  7. Cook the spaghetti al dente in salty water according to its instructions.
  8. Add the samphire to the boiling water for the last 30 seconds of cooking.
  9. Now put the sauce back on a moderate to high heat and add the spaghetti, samphire and a tiny bit of starchy water.
  10. Toss or stir to combine pasta and the sauce.
  11. When properly emulsified, add the remaining parsley.
  12. Bring to taste with more pepper, and lemon juice.
  13. Serve with a piece of the lemon.