serve 4


6 medium-sized yukon gold potatoes

handful of kosher salt for potato water

1 lemon

3 tablespoons garlic confit oil (or plain olive oil)

at least 1jar or tin of anchovies packed in oil (20 or so fillets)

2 tablespoons olive oil

1 pound squid ink spaghetti (or plain spaghetti)

handful of kosher salt for pasta water

1/2 cup chopped parsley

lots of creme fraiche


Peel potatoes and cut into bite-sized pieces. Fill a medium-sized pot with water. Add a handful of salt. Place cut potatoes directly into cold salty water. Place on high heat and bring to a boil. Turn down to low and cook potatoes until just cooked through. Gently strain in a colander. Don't overcook them or you will have mush! Set aside.

Thinly slice the lemon. Pick out the seeds. Add a few tablespoons garlic oil to a sauté pan. Once it's hot but not smoking, carefully slide in the lemon slices. Flip them over after a minute. Just make sure to get a bit of color on each side. With a slotted spoon, remove lemon slices from oil and set aside on a plate. Reserve lemon/garlic oil.

Boil large pot of water for pasta. Add salt.

Drain anchovies and save remaining oil for something else.

Place medium-sized pan on medium heat and add olive oil. Carefully place anchovies in the hot oil. They will spatter like crazy if the pan is too hot. Stir them for a minute. They will fall apart and come together into a mass of melted anchovy. Slide in cooked potatoes. Saute on medium heat for 30 seconds until potatoes are anchovy-laden. Turn heat down to low.

Place pasta in boiling water. Cook until al dente. Reserve a cup or so of pasta water in a pitcher. With tongs, pull out pasta, drip off some (but not all) of excess water, and place into potato/anchovy pan. Turn the heat up and stir for 30 seconds, boiling off a bit of the pasta water and integrating the sauce with the pasta. Be gentle. You don't want to squish the potatoes because they will look ugly on the black pasta (with white pasta this is not a concern). Slide pasta into a large warm bowl.

Top with chopped parsley, lemon slices, lemon/garlic oil, and lots of creme fraiche. Serve with pitcher of pasta water and extra creme fraiche. Most likely, you will not need to add any salt!