Lemon Spaghettini with Olives and Anchovies

 Lemon Spaghettini with Olives and Anchovies

Ingredients

• 8 cloves of garlic, crushed and roughly chopped

• ¼ cup Liokareas Lemon Olive Oil

• 1 ½ cups whole Liokareas black olives, pitted and crushed with a heavy mug

• 4 anchovy fillets

• ½ cup fresh carrots, peeled and thinly sliced

• 1 tablespoons capers

• ¼ teaspoon Greek oregano

• 4 tablespoons fresh parsley, chopped

• 2 tablespoons lemon zest

• 2 tablespoons freshly squeezed lemon juice

• ¼ teaspoon pepperoncino flakes

• Salt and pepper to taste

• 16 oz spaghettini pasta

Instructions

• In a large skillet, sauté the garlic in Liokareas lemon olive oil until tender but not brown. Add black olives, carrots, anchovies, and capers. Stir and sauté gently for 5 minutes. Let rest.

• Bring a large stockpot of water to a boil and season with salt until it tastes like seawater. Cook until not quite al dente.  Before draining, add ½ cup water to the skillet.

• Once pasta is drained, add it to the skillet with parsley, lemon zest and juice, pepper, and perhaps just a dash of extra salt. On high heat, Stir constantly until the pasta is al dente.

• Plate with a sprinkle of finely chopped parsley and enjoy!

Recipe and Styling by Keith Recker / Photography by Dave Bryce

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