Wau! I just made it and I have to say that this is one of the best pasta recipes ever. Just perfect, and easy to make.

I've made this three times - lovely blend of flavors and so interesting with the orange. Very important not to overdo the orange - it easily overwhelms the dish. I've had good results going half and half with orange and lemon. Final step of allowing the sauce to cook with the pasta is critical for the sauce flavor to permeate the pasta.

what a unique approach to food

Thanks for the awesome recipe! I used red pepper flakes instead of Chili, and it turned out amazing

Stunning, superb and something i want to eat.. hope to see more from this chef~

Just tried the recipe. Fantastic recipe from a fantastic chef!

This guy is so great

Thank you, as italian I really enjoy this version!.

I’ve had the pleasure of knowing chef Phil Howard professionally and then personally. The fact that he was at the forefront in the 90s during the Michelin man madness and thrived. Still at the top of his game I guess this is a tip of the hat to chef to say he is every bit of gentleman he has a genuine tale to tell. One that would make most people I know crumble and fall, yeah look at him still Debonair still gangster still Phil. 🎩❤🎉 👏🏼👏🏼👏🏼✨🌟🤩

Looks delicious

What a dish!

some really bold flavors here. and a likeable professional to boot!

I was waiting for the awesome plating at the end , but who cares if the taste is marvelous, thanks for sharing the recipe

People eat with their eyes first. then they make love to really good food. Well Done Chef.

fabulous!

im trying this recipe

Phil Howard is the man

I can taste this

More phil howard!!

I’m doing this for my lunch.

i am unsure if i would like this with orange. i think i'd try it with lemon first as lemon and cappers is a common flavour profile in my household

Such a lovely fellow, fell right into my heart starting of 0:07

Spectacular! On my list it goes…

What is the point of freezing pasta water though?

What was the purpose of the frozen pasta water? Why not just grab the pasta water that is cooking right beside you? Did I miss something?

anchovies + capers. two already salty components. is capers even necessary? i would omit.

Phil Howard is a legend...... However, this is so much better with the addition of Parmesan cheese. Fish & Cheese Nazis, hit me up below 🙄

Those anchovies have all the salt you need. I do add a plethora of spices, though

this guy ain't no mushy pea guy

Frozen pasta water?! Dish looks delicious

2:39 he finally adds the anchovies! 🍆

Great, but what i missed was Parmesan indeet

Méchante bouette..... 😅😂🤣

Don't forget to add olive oil

What a wasye of my time......olive oil chilli..garlic juice 1 lemen grated rine anchovies .....serve n top with dressed up bread crums toasted in fry pan

Im going to sound like a food snob but there are so many "face-palm" moments i can see. The guy used Orange AND vinegar AND capers, with the sourness accentuated by all that salt in the anchovies. How tart / sour do you want your spaghetti? In case you want to be reminded about how "lack of sourness" or not tart enough , he put zest. The lack of cooking will make anchovies taste raw / very fishy - cook on low heat, a but longer... the flavour changes and anchovies almost tastes sweet. Wth is with the extra step of using frozen pasta water when he is already making the spaghetti (which also looks way too wet and mushy). He doesn't even get the purpose of pasta water, - its not just "there to merge with pasta".. it needs to be stirred and cooked as the primary purpose is that it thickens and emulsifies with oil to form the sauce. He also calls the sauce a "dressing" despite clearly needing cooking. The amount of pasta water used also is way too little if in fact the pasta was 80 percent done with 20 percent left (which i doubt he did judging from how mushy the spaghetti looked). I also did not see him salt the water used to cook spaghetti... which a properly trained chef should not have missed sigh. He should have also used good quality dried spaghetti for this as the texture is very wrong looking and used one with bronze extrusion for a restaurant. The fresh pasta used in this dish is clearly not suitable as the sauce isnt adhering to the spaghetti but i suspect it could also be the fact he used the pasta water wrongly. He also called the dish "slippery"... if you cook spaghetti and its slippery, you've "f@#ked up".... how many mistakes can a supposed trained chef make in oke video.

2:48 LOL you DON'T wanna add capers like that. Ever. Even a seafood that packs a full Mediterranean punch and with strong flavored fish like pilchards can easily be overwhelmed with capers

Knife seems so dull. Love the flavors nonetheless. I buy carbon steel, often Japanese but never stamped and always forged style design. Always so sharp and I sharpen my tools on my own time....not on the time of the house I happen to be working with. Love the meal and anchovy is special for the punch of glutamates.

No , I'd rather go to Italy.

Why not just use the pasta water from the pasta you were cooking? what a waste of time and effort sealing and using frozen pasta water.

Should not cook with jewelry.. Even if it's a show, nasty.

I did this for my wife and kids and they all hated it from the first bite! There's just too much going on and especially the harsh acidity from the orange overpowered everything else, even though I only used 1/4 of an orange. Very disappointing, would not recommend!

That looks braw