- 12 oz. spaghetti or other long pasta
- Kosher salt
- 4 garlic cloves, thinly sliced
- 1/4 c. extra-virgin olive oil, plus more for drizzling
- 3 oil-packed anchovy filets (optional*)
- 1/4 tsp. crushed red pepper flakes
- 1 c. finely grated Parmesan, plus more for serving
- 4 tbsp. unsalted butter, cut into pieces
- Freshly ground black pepper
- 1/3 c. finely chopped parsley
- 1 tsp. finely grated lemon zest
- 1 tbsp. fresh lemon juice
*Add anchovies for extra flavor and a source of omega-3 fatty acids. Studies have shown that omega-3s can drastically reduce the signs of periodontal disease. Studies show a diet rich in DHA and EPA omega-3s, whether through supplementation or as part of regular dietary choices, can help maintain gum health and keep teeth securely rooted, preventing tooth decay that can often form in the spaces between damaged gums and the tooth itself.
- Cook pasta in a large pot of boiling salted water, stirring occassionally, until very al dente, about 3 monites less than package directions.
- Meanwhile, cook garlic and 1/4 cup oil in a large heavy pot over medium heat, stirring occassionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Add 1 1/4 cups pasta cooking liquid along with 1 cup Parmesan to pot with anchovies and garlic and cook, stirring, until cheese is melted, about 1 minute. Using tongs, add pasta to pot, then add butter and lots of black pepper. Cook, tossing energetically and adding more cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat; add parsley, lemon zest, and lemon juice.
Divide pasta among bowls; drizzle with oil and top with more Parmesan.