Spaghetti with Anchovies, Tomatoes, and Basil

Below is the list of ingredients for the French-American Foundation’s webinar with renowned writer and cookbook author Melissa Clark on Thursday, May 14 at 6:00pm ET.

Serves 4

Salt, as needed
12 oil-packed anchovy fillets
6 garlic cloves
1/4 cup fresh parsley leaves, plus more for serving
2 tablespoons fresh basil or mint leaves, plus more for serving
1/4 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 cups chopped fresh plum tomatoes (2 to 3 plum tomatoes, or use cherry tomatoes)
12 ounces spaghetti
2 tablespoons unsalted butted, cubed
1/2 teaspoon finely grated lemon zest

The recipe can be made vegetarian by substituting anchovies with chopped olives or capers.