Lemony Pasta With Kelp Chile And Anchovies Recipes

LEMONY PASTA WITH KELP, CHILE AND ANCHOVIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until just shy of al dente, usually 1 to 2 minutes earlier than the cooking time suggested on the packaging. Reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a medium bowl, stir together anchovies, garlic, lemon zest and red-pepper flakes to make a paste.
• In a 12-inch skillet, heat 1/4 cup oil over medium. Add anchovy paste and cook, stirring, until the anchovies begin to dissolve, about 2 minutes. Add kelp and cook, stirring, until slightly thickened, 1 to 2 minutes. Stir in 1/2 cup parsley and the butter. Add the pasta and toss to coat. If the mixture seems dry, add some of the reserved pasta water, tossing to coat the pasta with sauce. Season with salt and lemon juice, to taste.
• Garnish with more parsley, drizzle with oil, if desired, and serve immediately.

PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE

Steps:

• Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
• Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
• Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
• Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.

PASTA WITH PRESERVED LEMON AND ANCHOVIES

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.