Liokareas Lemon Olive Oil brings the flavors forward with an easy-to-master spaghettini recipe with olives and anchovies. This is a great weeknight dinner you can just whip up, with a bit of zest from the lemon olive oil and extra flavor from the olives and anchovies. If you don’t have a supplier for lemon olive oil in your city, infusing your own olive oil is easy and fun and means you’ll be able to have it as an ingredient for a long time. 

What is Spaghettini? 

Spaghettini is Spaghetti’s little bambino cousin. People often confuse it with “angel hair,” which is a thinner spaghetti. Spaghettini is thicker than angel hair, but thinner than spaghetti. Picture the pasta spectrum like this: angel hair is the thinnest, spaghettini is thinner, spaghetti is the middle, and spaghettoni is the thickest, an O.G. spaghetti that can hold the maximum amount of sauce, if you will. Bucatini is then thicker than all three and the best for red sauces. Spaghettini is better with olive oil drizzle and seafood because of its lighter texture, as it appears in this recipe.

Recipe by Keith Recker
Styling by Justin Matase
Photography by Dave Bryce

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