Spaghetti with Butter, Anchovies and Lemon

Ingrédients

• 320 g spaghetti (- 12 oz)
• 125 g unsalted butter (- about 1 stick)
• 8-10 anchovy fillets in oil
• 1 organic lemon
• 1-2 tablespoons extra virgin olive oil
• breadcrumbs (- to taste)

Préparation

1. 1

   boil: Bring a large pot of salted water to a boil to cook the spaghetti.

2. 2

   cook: Prepare the crispy breadcrumbs. Pour the EVO oil into a nonstick skillet, then add the breadcrumbs. Cook over medium-high heat for 2 to 3 minutes, stirring constantly with a wooden spoon so they don’t burn. When they are golden brown and crisp, turn off the heat and set them aside.

3. 3

   melt: In a large nonstick pan, big enough to hold the pasta later, melt the butter over low heat.

4. 4

   add: Next, add the anchovy fillets to the melted butter. Let them gently dissolve over low heat, stirring if needed, so they melt completely and blend into the butter, creating a smooth, flavorful sauce.

5. 5

   cook: Add the spaghetti to the boiling water, stir well, and let it cook.

6. 6

   Add a ladleful of the pasta cooking water to the butter and anchovy mixture.

7. 7

   drain: When the spaghetti is halfway cooked, use tongs or a spaghetti spoon to transfer them directly to the pan with the sauce, reserving some of the pasta cooking water. Continue cooking the pasta in the pan, adding a little of the reserved cooking water as needed, until perfectly al dente and coated in a creamy sauce.Note: the starch released by the pasta will help the butter emulsify with the cooking water, forming a silky cream that clings beautifully to the spaghetti and makes the dish especially flavorful.

8. 8

   add: Once the pasta is cooked and creamy, turn off the heat. Add the crispy breadcrumbs and a generous amount of freshly grated lemon zest to give the dish brightness and fragrance. Toss everything together thoroughly.

9. 9

   Serve the spaghetti with butter, anchovies and lemon immediately, dividing it among individual plates. Finish with a little extra lemon zest and a sprinkle of breadcrumbs on top, and serve hot.