Spaghetti with Calabrian Chiles Radishes and Lemon

Ingredients

• 1 pound spaghetti
• 1/4 cup extra-virgin olive oil
• 5 oil-packed anchovy fillets, drained and chopped
• 5 dried Calabrian chiles, stemmed—3 broken in half, 2 crumbled
• 3 large garlic cloves, finely chopped
• 6 radishes, thinly sliced
• 3 tablespoons chopped chives
• 1 tablespoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground black pepper
• 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving

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