Spaghetti with Anchovies, Garlic, Lemon, and Chile

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

18 ounces spaghetti
4 tbsp olive oil
2 garlic cloves, finely sliced
6 Mediterranean Delicacies anchovy fillets
1/2 cup fresh parsley, finely chopped
1-2 serrano chiles, finely chopped
juice of 1 lemon
salt & pepper to taste
fresh pecorino to serve

Instructions:

Serves 2-4, depending on how greedy you are.

In a large pot of salted, boiling water, cook the pasta until al dente.

In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chiles and lemon juice. Turn off the heat.

Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce. Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.

Season to taste and serve with freshly grated pecorino.

From simply-delicious.co.za