List of Ingredients
- 12 OZ. of thin spaghetti
- 2 OZ. of watercress, trimmed, plus some leaves for garnish
- 32 of anchovies
- 1 of shallot, sliced
- white wine vinegar
- juice and zest from 1 lemon
- dried pink peppercorns
- dried green peppercorns
- extra-virgin olive oil
- salt
Method
Clean the anchovies: slice open, remove the guts and heads and rinse under cold running water. Place on a plate, skin side down and not overlapping.
Blend watercress with a few green and pink peppercorns, 1 Tbsp. vinegar, lemon juice, sliced shallot, a pinch of salt, and 1/4 cup olive oil, until you achieve a smooth sauce. Spread sauce evenly over the anchovies (you can now layer them), cover with plastic wrap, and marinate in the refrigerator for at least 12 hours. It is best to marinate for 24 hours.
Cook the spaghetti in boiling salted water until al dente.
Meanwhile, sauté anchovies for just under 1 minute in a pan with a drizzle of olive oil.
Drain the pasta into the pan with anchovies and mix over low heat. If there is any watercress sauce left over, add to the pasta. Garnish with crushed pink peppercorns, a few watercress leaves, and grated lemon zest. Serve immediately,