Pasta with anchovies, lemon, garlic and breadcrumbs

This pasta isn't just for pregnant ladies. The kids will dig it, too. Just don't tell them about the anchovies. They'll never know.

Ingredients:

2 tablespoons olive oil

2 fat garlic cloves, thinly sliced

1/2 teaspoon red pepper flakes

5-6 anchovy fillets (about half of 2-oz can)

1 lemon

1 bunch flat-leaf parsley, minced

Kosher salt

Freshly ground black pepper

2 tablespoon breadcrumbs, toasted

Parmesan or pecorino cheese (optional)

1/2 pound of thin pasta like spaghetti or linguine

Heat the oil in a large saute pan slowly with the garlic and red pepper flakes. Cook over moderately low heat, about 1 minute. Don't let the garlic burn (although I'm a fan of the bitter taste of burnt garlic, so I sometimes do).

Add the anchovies and let them dissolve in the pan, about another minute or two.  Zest the lemon over the pan and add the juice from one half of the lemon. Toss in the parsley. Now you've got your magic sauce. This is incredible stuff!

Meanwhile, in a large pot of boiling, salted water, cook the noodles until al dente. Using tongs, transfer the pasta to the pan and toss well to coat. Season to taste with salt and pepper. Garnish with breadcrumbs and cheese, and serve immediately.

Serves 2.