Garlic, Lemon and Anchovy Pasta Salad | RICARDO

Ingredients

• 1 lb (450 g) fusilli
• ¼ cup (30 g) garlic, thinly sliced
• ¼ tsp red pepper flakes
• 1/3 cup (75 ml) olive oil
• 6 green onions, finely chopped
• 2 tbsp anchovy fillets, chopped
• 1 cup (30 g) flat-leaf parsley leaves, finely chopped
• 2 tsp tarragon leaves, finely chopped
• 1 tsp thyme leaves
• 1 lemon, zest finely grated
• 2 tbsp (30 ml) lemon juice