Lemon pasta with marinade and anchovies

Components

• 200 g of spaghetti pasta (or another type of long, firm pasta)
• Half a pack of scarf
• 1 garlic clove
• pieces of one Sicilian lemon
• 1⁄2 lemon Sicilian soup base
• 1/3 cup of finely grated Parmesan cheese (tea)
• 4 pieces of aliche fillets
• Olive oil stroll
• Add salt and ground pepper as needed to suit your taste.

Ready state

1. Place a typical pot containing 2.5 liters of water on high heat until it boils.

1. Separate the leaves from the scarf pack and rinse them under running water. Then, place them in a salad spinner and dry thoroughly.
2. Place 5 sheets of phyllo dough on the board, stacking them one on top of the other. Roll them into a log and cut into 1 cm thick slices. Using the side of a knife, crush the garlic clove with its peel – no need to chop it finely, as it will only infuse the olive oil with flavor.
3. In a large bowl, combine the lemon zest and juice, grated Parmesan, and 1/4 cup of olive oil. Add chili pepper to taste, then mix thoroughly with a fork or whisk to break down the Parmesan and blend the ingredients into an emulsion.
4. Once the water reaches a boil, stir in one tablespoon of salt, add the noodles, and cook for the duration specified on the package or until they are al dente. While the noodles are cooking, enjoy your scarf.
5. Heat a large frying pan over medium heat. Once warm, add water and one tablespoon of olive oil, then stir in the garlic and cook for one minute to release its aroma. Add the marinade, season with salt, and sauté for approximately two minutes until it begins to thicken. Set aside.
6. After cooking the noodles, set aside 1⁄2 cup (tea) of the cooking water and then drain the noodles. Place the spaghetti in the bowl with lemon and stir thoroughly. Slowly add the reserved cooking water little by little, mixing gently to make the sauce more fluid—avoid adding all the water at once to prevent the sauce from becoming too watery.
7. Incorporate the scarlet into the noodles and stir gently. Portion the noodles into two plates and serve alongside the aliche fillets.

Purchase only what is necessary

Store

Game featuring six back plates, nutmeg.

Double-sided table path ounce, measuring 1.50 x 0.50, Acervo Paninha

Tramontina Stainless Steel Cookware Set with Glass Lids

Wash and dry the salad, Oxo

Staub silicone scraper

Face coverings

Tramontine Wooden Table

Faca de chef Tramontina de 10″