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.