Bring a large pot of salted water to a boil—this will be your pasta cooking water and should be seasoned generously like seawater. While the water heats, mince the 8 garlic cloves finely so they cook evenly, and chop the 10 anchovy fillets into small pieces for faster melting into the oil. Roughly chop the fresh parsley and set aside. Zest the lemon and have the Parmesan cheese grated and ready. This prep work ensures everything comes together smoothly once cooking begins.

Pour the 1/3 cup olive oil into a large skillet and heat over medium heat. Add the minced garlic and cook gently for about 1-2 minutes until it becomes fragrant and lightly golden—don't let it brown or it will turn bitter. Add the chopped anchovies and red pepper flakes, stirring constantly for 5-7 minutes until the anchovies dissolve completely into the oil and the mixture becomes a cohesive, savory sauce. I like to taste it at this point to ensure the anchovy flavor is balanced; if it seems too intense, I know the pasta water will dilute it slightly.

Once your salted water is at a rolling boil, add the 1 lb of spaghetti and stir immediately to prevent sticking. Cook according to the package directions until al dente—typically 8-10 minutes depending on the brand. The pasta should still have a slight firmness when you bite it, as it will continue cooking briefly when tossed with the warm anchovy oil.

When the pasta is nearly done, add the chopped parsley from Step 1 to the anchovy oil and stir gently. Using tongs, transfer the cooked spaghetti directly into the skillet with the sauce, reserving about 1/2 cup of pasta cooking water. Toss the pasta and sauce over medium heat for 1-2 minutes until well combined. If the mixture seems dry, add a splash of the reserved pasta water (a little at a time) to create a silky coating—the starch in the water emulsifies with the oil to create a light sauce. Taste and adjust seasoning with salt and black pepper as needed.

Divide the spaghetti among serving bowls or plates. Top each serving with the grated Parmesan cheese and a sprinkle of lemon zest for brightness. I always add the lemon zest right before serving so its fresh aroma and flavor aren't lost to the heat.