Meatless Monday Spaghetti in a Bread Bowl!

While in Vancouver last week, my boys discovered an amazing spaghetti dish at Pourhouse, a Gastown restaurant that soon became our favorite (I got the raw oysters and organic vodka!). The pasta was in a sweet and savory red sauce, topped with baby basil leaves. The freshly grated parmesan was the icing on the cake. I realize anyone can toss together pasta with red sauce, so I wanted to share my favorite spaghetti dish that boasts anchovies and garlic. Even if you're not an anchovy fan, you'll love this feast because the tender fish melts into the sauce and is virtually undetectable, except for the wonderful salty quality it adds. The ultimate dish for a meatless Monday!

Spaghetti with Anchovies, Parmesan and Garlic

12 ounces spaghetti
1/4 cup good quality olive oil4 large cloves garlic, minced
1 3/4-2-ounce can anchovy fillets, drained and chopped
1/2 cup chicken broth or water
1 lemon, juice and zest
1/4 cup chopped fresh parsleyFreshly ground black pepper
1/2 cup grated parmesan cheese, or more to taste
4 small bread rounds, top removed and hollowed out to make "bowls" (save the insides for another use, like stuffing or croutons)

Cook the spaghetti according to the package directions.
Meanwhile, heat the oil in large skillet over low heat. Add the garlic and cook for 2 minutes. Add the anchovies and cook until garlic just begins to color, about 3 minutes. Add the broth, 1 tablespoon of the lemon juice and 1 teaspoon of finely grated lemon zest and bring to a simmer. Add the spaghetti and parsley toss to combine and coat the spaghetti. Season to taste with the black pepper.
Transfer the spaghetti to the bread bowls and top with the parmesan cheese.

Serves 4

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