> 12 oz linguine
> 3 tbsp olive oil
> 3 large shallots, peeled and thinly sliced
> 1/2 (2 oz) can anchovies in olive oil
> 1/2 tsp crushed red pepper
> 1 lemon
> 2 tbsp finely chopped fresh parsley (optional)
Heat a large pot of salted water to a boil on high. Cook the linguine according to package directions, reserving ½ cup cooking liquid.
Meanwhile, in an 8-inch skillet, heat the oil on medium-high. Add the shallots and season with salt. Cook until golden, 6–8 min., stirring often. Add the anchovies with some of the oil and crushed red pepper. Cook 2 min., until anchovies have dissolved, stirring and breaking them up. Remove from heat.
Finely grate all of the zest and squeeze 2 tbsp juice from the lemon. Add both to skillet. Drain linguine and return to empty pot. Add contents of skillet to linguine along with reserved pasta water. Toss until well combined. Season with salt and pepper to taste. Garnish with the parsley, if desired.