1/2 cup olive oil
8 garlic cloves, large and minced
2 (2 oz.) cans anchovy fillets, drained, chopped "KOSHER"
1 lb. spaghetti
2 tsp. fresh lemon juice
parsley, chopped (check for infestation)
parmesan cheese freshly grated, to taste "KOSHER"
salt and pepper, to taste
1. Heat oil in heavy medium skillet over low heat.
2. Add garlic and cook 2 minutes; add anchovies and cook until garlic just begins to color, about 3 minutes.
3. Meanwhile, cook spaghetti in a large pot of boiling, salted water, until tender but still firm to bite, stirring occasionally.
4. Drain well.
5.Return spaghetti to pot and add the anchovy mixture and lemon juice and toss to coat.
6.Season with salt and pepper to taste and sprinkle with parsley.
7. Add Parmesan to taste.