Liokareas Lemon Olive Oil brings the flavors forward with an easy-to-master pasta dish.
Lemon Spaghettini with Olives and Anchovies
8 cloves of garlic, crushed and roughly chopped
¼ cup Liokareas Lemon Olive Oil
1 ½ cups whole Liokareas black olives, pitted and crushed with a heavy mug
4 anchovy fillets
½ cup fresh carrots peeled and thinly sliced
1 tablespoons capers
¼ teaspoon Greek oregano
4 tablespoons fresh parsley, chopped
2 tablespoons lemon zest
2 tablespoons freshly squeezed lemon juice
¼ teaspoon pepperoncino flakes
Salt and pepper to taste
16 oz spaghettini pasta
In a large skillet, sauté the garlic in Liokareas lemon olive oil until tender but not brown. Add black olives, carrots, anchovies, and capers. Stir and sauté gently for 5 minutes. Let rest.
Bring a large stockpot of water to a boil and season with salt until it tastes like seawater. Cook until not quite al dente. Before draining, add ½ cup water to the skillet.
Once pasta is drained, add it to the skillet with parsley, lemon zest and juice, pepper, and perhaps just a dash of extra salt. On high heat, Stir constantly until the pasta is al dente.
Plate with a sprinkle of finely chopped parsley and enjoy!
RECIPE BY KEITH RECKER / STYLING BY JUSTIN MATASE / PHOTOGRAPHY BY DAVE BRYCE
Subscribe to TABLE Magazine’s print edition.