Pasta Burro e Alici Recipe

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Pasta burro e alici


  • Author: Tommy Fratini
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 min
  • Yield: 4 1x

Description

A seemingly simple pasta dish that hides a profound complexity: an harmonious union occurs between the pungency of Cantabrian  anchiovies and the milky taste of the great French butter.


Ingredients

Scale
  • 360 gr Benedetto Cavalieri Spaghettoni (extra-long and thick spaghetti), Linguine are a good option too
  • 240 gr French sweet butter
  • 220 gr anchovies from Cantabrian sea in oil
  • Coarse salt

Instructions

  1. As the spaghetti are boiling in plenty salted water…
  2. Melt the butter in a pan
  3. Add the anchovies, stir until they dissolve
  4. Drain the pasta and stir vigorously with the butter and anchiovies mixture
  5. Serve topped with a whole anchovhy

Notes

If you want all the ingridients shipped directly at your doorstep + an authentic hand-made ceramic dish, check out our eShop: https://shop.roscioli.com/en/product/anchovies-and-butter-pasta-kit-plate/

  • Category: Main Course
  • Cuisine: Italian

Keywords: burro e alici, spaghetti, pasta, Italian, Italy

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