Anchovy Butter Pasta

Name: Anchovy Butter Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Kosher salt, for the water; 1 pound spaghetti pasta; 8 tablespoons (1 stick) unsalted European style butter; 1/2 (3.2 ounce) tin anchovy filets in oil, such as Armatore, about 8 to 10 filets; 1 teaspoon lemon zest, from 1 lemon; 2 tablespoons freshly squeezed lemon juice, from 1 lemon; 1/2 cup chopped Italian parsley, about 1 bunch

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Author : Giadzy

Ingredients

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Kosher salt, for the water1 pound spaghetti pasta8 tablespoons (1 stick) unsalted European style butter1/2 (3.2 ounce) tin anchovy filets in oil, such as Armatore, about 8 to 10 filets1 teaspoon lemon zest, from 1 lemon2 tablespoons freshly squeezed lemon juice, from 1 lemon1/2 cup chopped Italian parsley, about 1 bunch

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Instructions

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Step 1

Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook until just al dente, about 9 minutes.

Step 2

Meanwhile, heat a large skillet over medium heat. Add the butter to the pan and warm until it melts. Add the anchovy filets and cook, breaking them apart with the back of a wooden spoon, until they are practically dissolved in the butter, about 4 minutes. They should look like little unidentifiable specks in the butter and should smell nutty. If some of the butter browns as well, that is just fine. Using tongs, remove the pasta directly from the pasta water into the pan with the anchovy butter. Add the lemon zest, juice and 1/2 cup of pasta water. Start tossing over medium heat, until a light creamy sauce forms and clings to the pasta. Stir in the parsley and serve.