Method

• Start by making the black and white garlic confit. Pour the oil into a small saucepan set over a low heat. Add the black and white garlic cloves. Cook very gently for 2 hours. Watch very carefully – you don’t want to burn the garlic. The white garlic will be very slightly golden and buttery tender.
  Drain the garlic but retain the oil. Place the garlic in a blender, add 50ml of the garlic oil and pulse until the mixture is a coarse purée.
• In a large saucepan, bring generously salted water to a rolling boil. Add the spaghetti. Boil for 10 – 12 minutes until ‘al dente’. Drain and return the spaghetti to the saucepan.
• Add the puréed garlic, olives, anchovies and chilli. Toss the spaghetti mixture over a medium heat, adding some of the  remaining garlic oil to coat the pasta. Season with freshly ground black pepper. NB you may not need to add any salt as anchovies are salty. Stir through the grated lemon zest until everything is well distributed.

To Serve: using a large fork or tongs, transfer the Black Garlic & Anchovy Pasta to warmed pasta bowls.

Top Tip:* to peel the white garlic, separate the heads of garlic into individual cloves and put them in a small bowl. Pour boiling water over the cloves and stir them around. The boiling water will loosen the skins on the cloves making them much easier to peel. Pat dry before making the confit. Any leftover garlic infused olive oil can store in an airtight container and used in a variety in dishes.