If you are looking for a pasta that is simple yet truly satisfying this anchovy lemon butter pasta might be just what you need. The salty depth of the anchovies meets the richness of the butter and turns into a soft and comforting umami. The lemon lifts everything with a bright freshness and the flavour fills your mouth in the best way.
It is full of character yet unbelievably easy to make so it is definitely worth trying at home. Here is a straightforward recipe to guide you through it.
You can also watch the TCOS YouTube Shorts video for a clear step by step view.
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Tips
Use the heat gently
Anchovies melt quickly and can become bitter if the heat is too high. Keep the pan on a gentle heat to draw out a soft savoury flavour.
Build the sauce with pasta water
Seasoning should come mainly from the pasta water. Since anchovies are naturally salty it is best to keep the pasta water lightly seasoned.
Emulsify with movement
Shake the pan or use a gentle tossing motion to help the starch blend with the butter and anchovies. This creates a glossy and well balanced sauce.
Remove the garlic before mantecare
Once the garlic has released its flavour take it out so the final sauce tastes clean and smooth.
Use a spatula
Use a spatula to scrape around the edges and the bottom of the pan to build flavor.
Boiling water
At the start of the final pan cooking step add boiling water to keep the sauce loose. If it tastes bland add a little pasta water. If the seasoning is already right add more boiling water and continue cooking until the pasta reaches your preferred texture.
Anchovy Lemon Butter Spaghetti
Ingredients
Pasta
- 80 g Spaghetti
- 1.5 L Water
- 6 g Sea salt Anchovies are salty so use less salt than usual
Main Ingredients
- 3-4 pieces Anchovy fillets
- 1 Lemon zest from one lemon
- 10 ml Lemon juice
- 40 g Unsalted butter Use 20 g at the beginning and 20 g at the end
- 2 cloves Garlic
- A handful parsley leaves
- Black pepper
- Boiling water
Instructions
Make the base
- Melt 20 g of butter over medium low heat.
- When it begins to melt add the anchovies and garlic and break them down gently to release the flavor.
- When the aroma is fully developed pour in the lemon juice and add one ladle of pasta water to shape the sauce.
Cook the pasta in the pan
- When the spaghetti has about three minutes left until al dente transfer it to the pan with the sauce.
- Add half of the lemon zest and half of the chopped parsley.
- Since the sauce is already seasoned with pasta water add one ladle of boiling water to keep the sauce light and prevent it from becoming too salty.
- Shake the pan to help the starch emulsify with the sauce.
- Taste and add a little more pasta water only if you need more seasoning. Remove the garlic before the mantecare step.
Mantecare
- When a little sauce remains and the texture is just right turn off the heat.
- Add the remaining zest and the remaining 20 g of butter and shake the pan gently until everything becomes glossy and well coated.
- Finish with black pepper and the rest of the parsley.
Serve
- Plate the pasta and enjoy.
Video
Q&A – Anchovy Lemon Butter Spaghetti
Q. Can I use less anchovy if I prefer a milder flavour
Yes. You can use two fillets instead of four. The flavour will be lighter but still savoury.
Q. Does the pasta water have to be lightly salted
Yes. Anchovies provide plenty of salt on their own. Lightly salted pasta water helps you keep control of the seasoning.
Q. Why do we add butter twice
The first addition builds the base of the sauce. The second addition off the heat gives the pasta a glossy finish and rounds out the flavour.
Q. Do I always need to add pasta water at the start of the sauce
Yes. One ladle of pasta water is essential. It helps the sauce come together through the starch and provides the base level of seasoning.
Q. Why do we use boiling water later in the cooking process
Once the initial pasta water is added you use boiling water to keep the sauce loose without adding extra salt. It prevents the dish from becoming too salty while the pasta finishes cooking.
Q. When should I use pasta water again
Use pasta water only if the dish tastes under seasoned after the first ladle. If the seasoning is already right use boiling water instead to adjust the consistency.
Q. How do I stop the pasta from becoming too salty
Taste as you go. Keep the sauce loose with boiling water and add pasta water only if it genuinely needs more seasoning.
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If you want to see the exact cooking process,
Watch the full video recipe on my YouTube channel!
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