Lee Jae-hoon's Lemon Anchovy Pasta

Name: Lee Jae-hoon's Lemon Anchovy Pasta
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 serving pasta; 3 anchovies; 1 lemon; 5 garlic cloves; 5 peperoncino; 3 tbsp olive oil; salt, to taste; parsley, to taste

An Italian-style pasta that harmonizes the deep umami of anchovies with the refreshing brightness of lemon.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

pasta anchovies lemon garlic peperoncino olive oil

Ingredients needed

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pasta anchovies lemon garlic peperoncino olive oil

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Recipe

Remove the white pith from the lemon, thinly julienne only the yellow zest, lightly salt it and set aside. Slice the garlic.
Bring a pot of water to a boil, add salt, and cook the pasta for about 4 minutes until slightly underdone.
Add a generous amount of olive oil to a pan, then add the sliced garlic and peperoncino. Infuse over low heat.
Add the anchovies and mash them finely with a spatula, sautéing until their umami fully infuses the oil.
Add the cooked pasta and a little pasta water. Toss the pan to emulsify the olive oil and pasta water into a sauce.
Sprinkle the salted lemon zest and lemon juice to add a refreshing flavor.
Plate and, if desired, finish with parsley, herbs, or Grana Padano cheese.

Prepare lemon zest and sliced garlic; cook the pasta slightly underdone.
In a pan, sauté garlic, peperoncino, and anchovies, then emulsify with the pasta and pasta water.
Add lemon zest and juice, then top with herbs to finish.

Cooking tips

Thoroughly remove the white pith inside the lemon peel to avoid bitterness and achieve a clean aroma.
Since anchovies are already salty, be careful not to over-salt when adding pasta water.

Recommended for

Those who want to enjoy the exceptional umami of anchovies and refreshing brightness at the same time.
Those looking for a sophisticated wine snack or a unique pasta recipe.