This dish has a ton of flavor and uses ingredients that are very zesty. Don’t fear the anchovy fillets! They are mashed and add a background of, to use Vicki’s words, a salty zing. The sauce can be made a day ahead and refrigerated.
- 12 oz. fresh angel hair pasta
- 4 oil-packed anchovy fillets
- 1 small garlic clove
- 2 T. chopped fresh dill
- 1 t. finely grated lemon zest
- 1 c. chopped fresh parsley
- 1/2 c chopped fresh basil
- 1 c green olives, pitted and halved
- 3 T drained capers
- 1/2 c olive oil
- 1/2 c Parmesan, finely grated (plus more for serving)
- 2 T. fresh lemon juice
- 2 T. roasted and salted sunflower seeds
- l lb cooked shrimp
Cook pasta in a large pot of boiling salted water, stirring occasionally, until desired doneness. Drain, reserving 1/2 cup pasta cooking liquid.
Finely chop anchovies and garlic, using the back of a chef’s knife, mash the mixture on a cutting board until you have a paste. Combine paste with dill, lemon zest, parsley, basil, and half the olives and capers in a large bowl. Chop remaining olives and capers and add to bowl, along with the olive oil. Mix well, season to taste with salt and pepper.
Add pasta and 1/4 cup reserved pasta liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta liquid as needed, until sauce coats pasta. Add lemon juice, season with salt and pepper.
Serve pasta topped with shrimp, sunflower seeds and more Parmesan.