Spaghetti with hazelnut paste

Ingredients

200 g Gragnano spaghetti;
80 g hazelnut paste;
4 tablespoons oil; (2 for the anchovies, 2 for the hazelnut paste)
50 g anchovies in oil;
40 g pure hazelnuts flavour (optional);
One organic lemon (zest only);
Salt and pepper to taste.

Procedure:

Put a pot of water on the stove until it boils.
Add salt and put in the spaghetti.
Meanwhile, heat the hazelnut paste with the oil, salt and pepper.
In a second pan, heat the anchovies, previously minced, with the remaining oil.
As soon as the pasta is cooked, add it to the hazelnut cream with a small ladle of cooking water and the lemon zest.
Sauté for one minute and serve.
Complete with anchovy cream, a little lemon, and if desired, hazelnut cream.