Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions, usually about 8-10 minutes for al dente. Drain, reserving a cup of pasta cooking water.

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add finely chopped parsley and saute for 1 more minute. Add the anchovies and cook them for around 2 minutes, tossing so that the anchovies begin to melt into the oil. Mash them down with a spoon so they break up and melt into the mix. Lastly, add the lemon zest to the lemon juice and stir it all through.

add the cooked and drained pasta into the pan with the anchovy mixture. You can splash a bit of super-starchy pasta water to help the anchovy sauce emulsify and cling to the spaghetti. Stir to coat the pasta evenly, adjusting with more pasta water if necessary.

Because of the salty ingredients, you may not need or season lightly with salt but add some black pepper. Sprinkle with fresh parsley and red pepper flakes (Peperoncino) if desired. Serve immediately.