1. Heat oil in 12-inch skillet over medium-low heat until shimmering. Add garlic, anchovies, 1/8 teaspoon salt, and 1/2 teaspoon pepper; cook until fragrant, about 30 seconds. Remove pan from heat and cover to keep warm.

2. To serve, return pan to medium heat. Add pasta, 1/2 cup reserved cooking water, lemon juice, and parsley; toss to combine, adding remaining cooking water as needed to adjust consistency. Season with salt and pepper to taste; serve immediately.

Makes 1 cup enough for 1 pound pasta

URL: http://www.cooksillustrated.com/recipes/detail.asp?docid=35741