Spaghetti Lemoncello

Directions

1. 1
   Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti.
2. 2
   Thinly slice garlic and finely chop anchovy.
3. 3
   Cook pasta in boiling water until almost al dente.
4. 4
   While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden.
5. 5
   Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.
6. 6
   Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander.
7. 7
   Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente.
8. 8
   Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.
9. 9
   Serve additional Parmesan on the side.