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Thinly slice the young garlic and chop it with a knife.
Combine the sliced garlic with olive oil and a pinch of chili flakes, then set it aside.
Finely chop a generous handful of arugula.
Grate the parmesan cheese.
Add one anchovy fillet to the pan with the garlic mixture.
Cook the spaghetti in salted water until it reaches al dente.
Once the pasta is cooking, start preparing the sauce by sautéing the garlic until it becomes soft.
Add a ladle of the starchy pasta water and a squeeze of lemon juice to the garlic.
Finish cooking the spaghetti in this sauce, adding more liquid as necessary to achieve a creamy consistency.
Stir in the grated parmesan until the sauce is creamy.
Add the chopped arugula and toss everything together to combine.
Serve the pasta on plates, topping with extra sauce and a final sprinkle of parmesan.