A seemingly simple pasta dish that hides a profound complexity: a harmonious union occurs between the pungency of Cantabrian anchovies and the milky taste of the great French butter. Read on to find out how to make Pasta Burro e Alici - pasta with butter and anchovies.

Prep Time: 5 mins

Cook Time: 10 mins

Servings: 4

Ingredients:

360g Spaghettoni (extra-long and thick spaghetti), linguine is a good option too
240g French butter - unsalted
220g Cantabrian anchovies in oil
Salt and pepper

Instructions:

Cook the spaghettoni according to the packing instructions - remember to boil in plenty of salted water
As the pasta is cooking, melt the butter in a pan large enough to hold the spaghettoni
Add the anchovies, and stir until they dissolve into the butter
Drain the pasta when al dente, add to the pan with the butter and anchovy mix and stir vigorously.
Season to taste and serve immediately, top each plate of pasta burro e alici with a whole anchovy

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