320 g spaghetti
    250 g anchovies, washed and already boned
    2 cloves of garlic
    50 g chopped aromatic herbs (dill, fennel, basil, parsley)
    1 untreated lemon
    1 hot pepper
    extra virgin olive oil
    salt and pepper

    Pasta with anchovies (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).


    In a low saucepan, fry the garlic and chilli with 3 tablespoons of oil. Add the anchovies with a spoonful of chopped aromatic herbs and stir quickly to flavor. Add the lemon juice and cook for a few minutes.

    Meanwhile, boil the pasta in plenty of salted water, drain it al dente and pour it into the pan with the sauce. Scented with the grated lemon zest, the remaining aromatic herbs and a sprinkling of fresh pepper. Let it stir well, stirring with a fork to flavor. Serve immediately.

    The decor idea

    Imagine yourself in the house by the sea. The umbrella moved by the breeze on the terrace, sheltered from the heat of lunchtime. Do you fancy the usual salad or a serious plate of spaghetti with freshly caught blue fish? We offer it with a marine side dish of white and blue, from ceramic plates to table textiles.
    ON THE TABLE: SANT’ANDREA 19 bottom, sponge cushions and napkins, BFA plates, BOTTEGA STRINGA cutlery, IVV glasses.