Easy peasy but the test is in the quality of the ingredients. Use a high-quality dried pasta, anchovies and olive oil for best results.
One of the best things about this pasta is how a few simple ingredients can create something so rich and satisfying in just a few minutes. With so few ingredients, there’s nowhere to hide, so use the best pasta, butter and anchovies you can find. You’ll taste the difference. The lemon keeps everything bright and balanced and the secret is finishing the spaghetti in the sauce until it becomes silky and glossy.
| 250 g | high-quality spaghetti |
| 1×50 g tin | high-quality anchovy fillets preserved in olive oil |
| ¼ lb | (115 g) unsalted butter |
| juice and zest of ½ lemon | |
| sea salt, quanto basta | |
| black pepper |
Bring a large pot of salted water to a boil. Add the spaghetti and cook until quite al dente.
Meanwhile, reserve 4-5 anchovy fillets for serving.
In a large frying pan, combine the butter, the remaining anchovies and the oil from the tin. Set over medium heat and gently cook until the butter has melted and the anchovies have dissolved into it. Do not allow the butter to brown.
Using tongs, pull the spaghetti directly from the cooking water into the pan. Add approximately 4 oz (120 ml) of the pasta cooking water.
Cook over medium-high heat, stirring and tossing frequently, until the pasta finishes cooking and the butter and pasta water emulsify into a creamy, glossy sauce. You want it saucy, not dry.
Remove from the heat and stir in the lemon juice and zest. Taste and season with sea salt only if needed.
Plate and top with the reserved anchovy fillets and a few cracks of black pepper. Serve immediately.
Serves 2.