Anchovy and Samphire Spaghetti

This is a simple dish--a sauce made from anchovies, olive oil, garlic, lemon, parsley and wine. Pasta and (no samphire here) skinny asparagus are then tossed in the sauce. In addition to using asparagus, I did make some other changes. My parsley was too sad to be used. I was out of lemons so used some diced preserved lemon. But in the end, I think this very pleasing dish was in the Ottolenghi spirit. I love anchovies and asparagus and it turns out that the combo is very good indeed.