Food & Cooking Recipes Ingredients Seafood Recipes Pasta with Preserved Lemon and Anchovies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 13, 2018 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 15 mins Yield: 4 to 6 Serves Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful of parsley adds just the right amount of freshness. Ingredients Kosher salt and freshly ground pepper 12 ounces long pasta, such as spaghetti or linguine ¼ cup extra-virgin olive oil, plus more for serving 2 tablespoons minced garlic (from 5 to 6 cloves) 2 tablespoons minced oil-packed anchovies (from 6 to 8) ¼ cup chopped preserved lemon (from about ½ store-bought preserved lemon) ¾ cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish 1 ounce Parmigiano-Reggiano, finely grated (½ cup packed), plus more for serving Directions Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain. Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil. Cook's Notes Our test kitchen's pick for store-bought preserved lemons is Les Moulins Mahjoub. Or for bonus points, make your own using Sarah's Preserved Lemons recipe. Print