- 1/3 cup olive oil
- 1/2 cup drained nonpareil capers, rinsed
- 1 pound spaghetti
- 6 anchovy fillets, coarsely chopped
- 1 garlic clove, minced
- 1 tablespoon finely grated lemon zest
- 1/2 cup finely chopped flat-leaf parsley
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper
- In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.
- Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; pound or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.
- Drain the spaghetti. Add it to the fried caper mixture, toss to coat and serve.
Look for a peppery or pungent extra-virgin olive oil to pick up the tangy pasta sauce; use a mild-flavored olive oil to fry the capers.
This salty, savory pasta points to a white with a fairly high level of acidity. Try an herby, flavorful Sauvignon Blanc or Fumé Blanc from California.