Boil a stockpot of salted water then cook the spaghetti to al dente according to package instructions.
While the water boils, add the olive oil to a 3.5 Qt pan and warm. Add the shallots, salt and cook over low heat until they just begin to soften (4-5 minutes). Add the garlic, anchovies and cook for 2 minutes. Add the pepper, pepper flakes, lemon zest and lemon juice, raise heat to medium and cook for 3 minutes. Add the tomatoes and mix to combine.
Turn off the heat, then add cooked pasta to the tomato mixture (don’t drain the pasta, let some water come with it into the tomato mixture).
Toss to combine, then add the shaved Parmesan and basil. Serve and enjoy!
Delicious served with fresh or toasted French stick or ciabatta.