Spaghetti with Fried Capers and Anchovies

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Ingredients

1. 1/3 cup olive oil
2. 1/2 cup drained nonpareil capers, rinsed
3. 1 pound spaghetti
4. 6 anchovy fillets, coarsely chopped
5. 1 garlic clove, minced
6. 1 tablespoon finely grated lemon zest
7. 1/2 cup finely chopped flat-leaf parsley
8. 1/3 cup extra-virgin olive oil
9. 2 tablespoons fresh lemon juice
10. 1/2 teaspoon crushed red pepper

1. 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.
2. 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.
3. Drain the spaghetti. Add it to the fried caper mixture, toss to coat and serve.