Spaghetti with Fried Capers and Anchovies

From Food and Wine (April 1998)

1/3 cup olive oil
1/2 cup capers, rinsed
6 anchovies, coarsely chopped (one 2-oz can drained)
2 cloves garlic, minced
1 Tbsp finely grated lemon zest
1-1/2 cup finely chopped flat-leaf parsley
1/3 cup olive oil
2 Tbsp fresh lemon juice
1/2 tsp crushed red pepper
1 pound spaghetti

Saute capers in 1/3 cup olive oil until browned and shriveled. Strain and discard oil.

Combine anchovies, garlic and lemon zest to form a thick paste. Transfer to large bowl and stir in parsley, olive oil, lemon juice, red pepper and capers.

Cook spaghetti in large pot of boiling salted water until done. Drain and add to the caper mixture, toss and serve.

Makes 4 servings.