CookEat Recipe
Spaghetti with Anchovies and Butter
Medium spaghetti dressed in a gently warmed anchovy, olive-oil, butter and light tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 350 g medium-thickness spaghetti; 5 whole salt-cured anchovies, cleaned and boned; about 10 prepared fillets may replace them; 4 tablespoons olive oil; 50 g butter; 2 tablespoons plain cooked tomato sauce, or 1 teaspoon tomato paste dissolved in 2 tablespoons hot water; Black pepper and a little salt for the pasta water.
Step 2
Rinse excess surface salt from the whole cured anchovies, clean them and remove every central bone and remaining hard fin or spine. Chop the prepared flesh coarsely. If using prepared fillets, use about ten rather than treating five whole fish as five fillets.
Step 3
Put the chopped anchovies in a small pan with the olive oil and pepper. Warm gently without letting the sauce boil or the fish fry hard.
Step 4
As the anchovies begin to warm, add the butter and cooked tomato sauce or diluted paste. Stir until the butter melts and the mixture coats a spoon, then remove from the heat.
Step 5
Cook the spaghetti in lightly salted water until just tender, following the package time. Drain and toss immediately with the warm anchovy sauce. Serve without adding cheese or a fresh herb garnish.
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