- 1 pound 2 ounces long pasta, such as fettucine
- ½ cup olive oil
- 5 garlic cloves, finely chopped
- 3–4 fresh small red chilies, seeded and finely sliced
- 4 anchovies, finely chopped
- 1 large handful Italian parsley, roughly chopped
- 1 small handful oregano, finely chopped
- 1 small handful basil, chopped
- 2 tablespoons lemon juice
- Shaved Parmesan cheese, to serve
- Bring a large saucepan of salted water to a boil. Cook the pasta until al dente, then drain. Meanwhile, put the olive oil, garlic, chili, and anchovies in a small saucepan over low heat and cook, stirring, for 10 minutes, or until the garlic is lightly golden. Remove from the heat.
- Add the oil mixture to the drained pasta with the parsley, oregano, basil, and lemon juice. Toss to combine. Season to taste and serve with shaved Parmesan.