Spaghetti with Fried Capers and Anchovies<\/p>\n
<\/p>\n
1\/3 cup olive oil<\/p>\n
1\/2 cup drained nonpareil capers, rinsed<\/p>\n
1 lb. spaghetti<\/p>\n
6 anchovy fillets, coarsely chopped<\/p>\n
1 garlic clove, minced<\/p>\n
1 T. finely grated lemon zest<\/p>\n
1\/2 cup finely chopped flat-leaf parsley<\/p>\n
1\/3 cup extra-virgin olive oil<\/p>\n
2 T. fresh lemon juice<\/p>\n
1\/2 tsp. crushed red pepper<\/p>\n
<\/p>\n
In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.<\/p>\n
Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; lb. or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spaghetti with Fried Capers and Anchovies 1\/3 cup olive oil 1\/2 cup drained nonpareil capers, rinsed 1 lb. spaghetti 6 anchovy fillets, coarsely chopped 1 garlic clove, minced 1 T. finely grated lemon zest 1\/2 cup finely chopped flat-leaf parsley 1\/3 cup extra-virgin olive oil 2 T. fresh lemon juice 1\/2 tsp. crushed red pepper In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and…<\/p>\n