Spaghetti with butter and anchovies is a flavorful and creamy first course, a quick and aromatic dish where the sweetness of butter and the saltiness of anchovies or anchovy fillets in oil combine perfectly.
In a non-stick pan, melt the butter with 1/2 tablespoon of oil, then cook the spaghetti in lightly salted boiling water: be careful not to over-salt, as the anchovies are naturally salty.
Add the anchovy fillets (reserve one) and let them infuse for a couple of minutes, then remove from heat.
In a separate small pan, toast the breadcrumbs with a drizzle of oil for less than 1 minute, stirring continuously with a wooden spoon.
Once ready, drain the pasta al dente (reserve 1/2 glass of cooking water) and transfer it to the pan with the butter and anchovies.
Pour a little of the reserved cooking water.
Thoroughly toss the spaghetti.
Serve the spaghetti with butter and anchovies on individual plates and sprinkle with the toasted breadcrumbs. Finish with a grind of fresh pepper and an anchovy in oil, bring to the table and serve.
Non-stick Pan
Small Pan
Wooden Spoon
For a crunchy note, you can add crumbled breadsticks, chopped nuts, or fennel taralli. You can also flavor with chopped parsley or lemon zest.
Italia, Lazio
| Energy (kcal) | 162.36 |
| Carbohydrates (g) | 14.29 |
| of which Sugars (g) | 1.62 |
| Fat (g) | 5.07 |
| of which Saturates (g) | 2.69 |
| Protein (g) | 15.67 |
| Fiber (g) | 0.31 |
| Sale (g) | 0.08 |
