#134 spaghetti with (plenty of) lemon, garlic and anchovies

from The Guardian

Thanks J for making this incredible pasta dinner (He would not let me take credit, though I did make the fresh spaghetti). This was one of The Guardian recipes published early in the pandemic when everyone was all about pantry ingredients. The sauce is a rich but light blend of butter, olive oild, lemon, anchovy, garlic and sardines from Coastal Seafoods. There was so much savory goodness going on. Topped with chopped chives and parsley, this felt like a restaurant-quality dish.