Anchovy Butter Pasta

Name: Anchovy Butter Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

NEW ANNUAL MEMBERS GET A FREE SURPRISE GIFT

SIGN UP FOR FREE SHIPPING ON YOUR FIRST ORDER

Log in or
Sign up

10 MINPrep Time

15 MINCook Time

4Servings

by Giadzy

You must be signed in to print this content

Butter noodles, all grown up. Anchovies practically melt into butter, creating a luscious sauce with flecks of bold umami flavor. The pasta doesn't have an aggressively fishy taste by any means, but rather a rich and salty flavor profile that lends itself to such a simple butter sauce. Comforting and yummy, but sophisticated and sexy all at the same time.

Since butter is the bulk of the sauce, use as high-quality European butter as you can! It makes a world of difference.

Anchovy Butter Pasta

Rated 5.0 stars by 1 users

Servings

1 serving

Prep Time

10 minutes

Cook Time

15 minutes

Calories

372

Author:

Giadzy

Ingredients

Kosher salt, for the water
1 pound spaghetti pasta

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
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

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
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

Instructions

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.
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.