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Anchovy Butter Pasta

Anchovy Butter Pasta

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Once you make this Anchovy Butter Pasta, it will become one of your new favourites. The irresistible sauce paired with long pasta like linguini or spaghetti makes a delicious and filling dinner for any occasion! It’s not overly creamy so the anchovies boast the most flavour in this pasta.

Ingredients

  • 340g bucatini, spaghetti or linguine
  • 4 tbsp unsalted butter
  • 1 can (50g) Club Des Millionaires Anchovy Fillets
  • 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

Product Used

In Extra Virgin Olive Oil

In Extra Virgin Olive Oil

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Directions

  1. Cook pasta until al dente in salted water. Reserve 1 cup of cooking water.
  2. Melt 1 tbsp butter over med-low heat. Add anchovy filets, capers, garlic, lemon zest and chili flakes and cook until fragrant, 5 minutes.
  3. Add cream to skillet and slowly whisk in remaining butter. Whisk in reserved pasta water. Reduce for 5 minutes, whisking constantly. Season with salt.
  4. Add cooked pasta and lemon juice and toss to combine. Slowly add ½ the pecorino romano, continuously tossing.
  5. Top with remaining cheese and lots of cracked black pepper.