Anchovy Butter Pasta
340g Bucatini, Spaghetti or Linguine
4 tbsp unsalted butter
1 can (50g) Millionaires Anchovy filets
½ cup capers
4 garlic cloves, thinly sliced
Zest and juice of 2 lemons
1 tsp chili flakes
1 cup heavy cream (38%)
1 cup Pecorino Romano, grated
Salt and pepper, to taste
Cook pasta until al dente in salted water. Reserve 1 cup of cooking water.
Melt 1 tbsp butter over med-low heat. Add anchovy filets, capers, garlic, lemon zest and chili flakes and cook until fragrant, 5 minutes.
Add cream to skillet and slowly whisk in remaining butter. Whisk in reserved pasta water. Reduce for 5 minutes, whisking constantly. Season with salt.
Add cooked pasta and lemon juice and toss to combine. Slowly add ½ the pecorino romano, continuously tossing.
Top with remaining cheese and lots of cracked black pepper.
Anchovy Paste Recipes & Ideas