Description
Bright lemon and salty anchovies meet rich brown butter in this simple yet satisfying spaghetti dish. A quick weeknight meal with big flavor.
Ingredients
Units
Scale
- 2 cheeks of lemon
- 4 tbsp (60 ml) butter
- 1 tin (2 oz) anchovies
- 1/4 cups (60 ml) capers
- 120 g (4 oz) spaghetti
- parsley
Instructions
- For the Soup:
- Heat a pan over high heat. Lay the lemon cut side down and cook until slightly blackened. Turn heat down to medium-high, remove lemon and set it aside.
- Place the butter and anchovies into the same pan. As the butter melts, use a fork to break up the anchovy fillets to help them dissolve into the butter.
- Toss in the capers or artichoke and allow to cook until the butter turns a golden brown color, swirling to help it color evenly. As soon as this happens, turn off the heat, toss in the cooked spaghetti and mix vigorously to coat.
- Mix through the parsley or chives.
- Serve immediately with a good squeeze of the charred lemon.
Notes
- Don’t overcook the pasta; it will continue to cook in the brown butter sauce.
- For a richer flavor, use high-quality anchovies packed in olive oil.
- To prevent burning, use a heat-resistant spatula or spoon to continually swirl the butter while it browns.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 2
- Protein: 10
- Cholesterol: 80