My review of NYT Anchovy Pasta: 9/10 ⭐️ Very flavorful, bold, and comes together in under 30 minutes. A weeknight win. Ingredients • Spaghetti or linguine • Extra-virgin olive oil (generous) • 4–6 anchovy fillets (more if you’re brave 😉) • 4–5 garlic cloves, thinly sliced • Red pepper flakes • Lemon zest + a squeeze of juice • Parsley (or breadcrumbs, optional but very NYT) • Parmesan or Pecorino (optional — anchovies already bring salt) How to Make It 1. Boil pasta in well-salted water until al dente. Reserve about 1 cup pasta water, then drain. 2. Warm olive oil in a wide pan over medium-low heat. 3. Add anchovies and mash them into the oil with a spoon until fully dissolved. 4. Stir in garlic and red pepper flakes. Cook gently until fragrant — do not brown. 5. Add a splash of reserved pasta water to create a glossy, emulsified sauce. 6. Toss in the pasta, adding more pasta water as needed until silky and well coated. 7. Finish with lemon zest and a squeeze of fresh lemon juice. 8. Optional but elite: Shower with toasted panko, parsley, and a pinch of salt for crunch. Finish with shaved Parmesan, extra lemon zest, and a drizzle of olive oil. Groceries by: @FreshDirect Top: @csb Pan: @Made In Cookware Olive oil: @Graza Enjoy! Xx Betty - @betty.cooks