Food & Cooking Recipes Ingredients Seafood Recipes Pasta with Preserved Lemon and Anchovies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 13, 2018 Print Rate It 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. Rate it Print