Olive Oil Sauce with Anchovies and Parsley

Yield: Makes 1 cup; enough for 1 pound pasta
Ingredients:

• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 2 anchovy fillets, rinsed, patted, dry, and minced
• salt
• pepper
• 4 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

1. Heat oil in 12-inch skillet over medium-low heat until shimmering. Add garlic, anchovies, 1/8 teaspoon salt, and 1/2 teaspoon pepper; cook until fragrant, about 30 seconds. Remove pan from heat and cover to keep warm.
2. To serve, return pan to medium heat. Add pasta, 1/2 cup reserved pasta cooking water, lemon juice, and parsley; toss to combine, adding remaining cooking water as needed to adjust consistency. Season with salt and pepper to taste; serve immediately.