Linguine with Garlic and Oil, Anchovy Extract, Pecorino and Lemon

Method

1. In a pan, heat a generous amount of extra virgin olive oil with whole garlic cloves and a pinch of chili pepper until the garlic begins to burn and smoke, then remove from heat and add a splash of water to stop the cooking. Set the garlic-infused oil aside.
2. Clean fresh anchovies (remove heads and guts) the day before and freeze them at -20°C overnight, or use fresh ones. Marinate the anchovies in lemon juice, a touch of water, and a pinch of salt for at least 30 minutes.
3. Bring a large pot of salted water to a boil. Cook the linguine for half the time indicated on the package (very al dente).
4. In a small bowl, prepare the dressing: mix extra virgin olive oil, lemon juice, colatura di alici (anchovy extract), lemon zest, and chopped fresh parsley.
5. Drain the pasta, reserving a little cooking water. Transfer the pasta to the pan with the reserved garlic-infused oil. Toss over low heat, adding a little of the oil‑water mixture and, if needed, some pasta water to finish cooking the pasta.
6. Add grated pecorino cheese and toss energetically until the pasta becomes creamy.
7. Plate the pasta. Arrange the marinated anchovies on top.
8. Finish with a drizzle of the dressing (colatura, lemon, oil, parsley) and more grated pecorino. Garnish with extra lemon zest and optional sprouts.