Spaghetti with Fried Capers and Anchovies

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1/3 cup olive oil
1/2 cup drained nonpareil capers, rinsed

In a small skillet, heat 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.

Cook the spaghetti in a large pot of boiling salted water until al dente
1lb spaghetti

Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; pound or process to a thick paste

6 anchovy fillets, coarsely chopped
1 garlic clove, minced
1 tablespoon finely grated lemon zest
1/2 cup finely chopped flat-leaf parsley
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper

Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.
Drain the spaghetti.  Add it to the fried caper mixture, toss to coat add reserved fried capers and serve.