Spaghetti with anchovy butter, crispy crumb and seared lemon

This is my take on a dish I ate during my first and only trip to Venice. Our group leader arranged dinner for us at a local trattoria, and the primo was a humble-looking plate of pasta flavoured with not much more than anchovies and breadcrumbs. Needless to say, looks were deceiving. The pasta was garlicky, lightly briny and salty, and totally delicious. The best bit was the crunchy breadcrumbs liberally sprinkled on top, which added both extra flavour and texture. For my version, I also added a lemon. It's seared for extra flavour and to tone down the bite slightly, and really helps to add a pop of brightness to the dish. Buon appetito.
Spaghetti with anchovy butter, crispy crumb and seared lemon
This is my take on a dish I ate during my first and only trip to Venice. Our group leader arranged dinner for us at a local trattoria, and the primo was a humble-looking plate of pasta flavoured with not much more than anchovies and breadcrumbs. Needless to say, looks were deceiving. The pasta was garlicky, lightly briny and salty, and totally delicious. The best bit was the crunchy breadcrumbs liberally sprinkled on top, which added both extra flavour and texture. For my version, I also added a lemon. It's seared for extra flavour and to tone down the bite slightly, and really helps to add a pop of brightness to the dish. Buon appetito.
Cooking Instructions
- 1
Boil the spaghetti in a large pot of salted water per the package directions. While it cooks, prepare everything else.
- 2
Add the panko to a small pan on medium heat. Immediately sprinkle a tablespoon or so of olive oil over top, then toss until all the crumbs are coated. Once toasted and crunchy (about 1 minute), remove the crumbs to a bowl. Sprinkle lightly with salt and set aside. Add a fresh splash of oil to the pan and lay the lemon in cut-side down. Wait for a minute, then turn the heat off and leave the lemons as they are until serving.
- 3
Add the butter to a large pan on medium heat. Once the butter's melted, add the anchovies, garlic, and pepper flakes. Use a wooden spoon or spatula to break the anchovies up into the oil. Let cook until the butter browns and slows foaming, about 5 minutes. Turn the heat down to low and add a splash of the pasta cooking water to stop the frying and emulsify the sauce. Remove the garlic if desired.
- 4
Drag the cooked spaghetti to the pan of sauce and toss to coat. Taste, then adjust seasoning as required. Serve with a garnish of breadcrumbs and parsley, and seared lemon on the side that diners can squeeze over top as they wish.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Spaghetti with Green Onion Cream and Squid in Anchovy Butter Spaghetti with Green Onion Cream and Squid in Anchovy Butter
A simple, creamy, and very flavorful main dish MastroGourmetTranslated from Cookpad Italy -
Spaghetti with Garlic, Oil, Walnuts, and Lemon-Flavored Toasted Breadcrumbs Spaghetti with Garlic, Oil, Walnuts, and Lemon-Flavored Toasted Breadcrumbs
Today is World Pasta Day, and I'm sharing a twist on Spaghetti Aglio e Olio with Walnuts and Lemon-Flavored Toasted Breadcrumbs. CuocaVagabondaTranslated from Cookpad Italy -
Spaghetti Cacio e Pepe with Artichokes and Lemon Zest Spaghetti Cacio e Pepe with Artichokes and Lemon Zest
A twist on the classic Roman cacio e pepe, an easy and quick main dish. Cooking Boss KitchenTranslated from Cookpad Italy -
Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood
I wanted to make a refreshing lemon flavored pasta dish.The flavor of the pasta depends on the saltiness of the boiling water, so measure out the salt carefully in Step 2.For 2 servings, just double the amounts. Recipe by Natsumi cookpad.japan -
Simple Anchovy Pasta Simple Anchovy Pasta
I had left over anchovy and parsley, so I made this pasta for a weekend lunch.As the anchovy is salty, I do not add salt in the Step 6. Season with salt if required. In the Step 6, I add the cooking water, you may feel it is too much, but do not worry. The water will evaporate in the end. For 2 servings. Recipe by Yuzuyuzu cookpad.japan -
Spaghetti with Lemon Pesto Spaghetti with Lemon Pesto
Once I saw on Instagram someone making spaghetti with lemon pesto. I had never seen the peel of the lemon being used in the cooking water and the sauce. I found the idea intriguing. I tinkered with it and I am pleased to say that I am loving the result.#pasta #Italian Ricardo -
Pasta with Octopus and Anchovy Pasta Sauce Pasta with Octopus and Anchovy Pasta Sauce
Here's a delicious pasta dish using Kewpie's pasta sauce with anchovy and olive oil.If you marinate the octopus in the beginning, the flavor of the pasta sauce will be well absorbed by the time the pasta is done cooking. Recipe by kachimachi cookpad.japan -
Spaghetti with Zucchini & Fried Lemon Spaghetti with Zucchini & Fried Lemon
Yes, you read that right: fried lemon. As in lemon that is fried with onions and oil until its juice turns into a delicious, surprising sauce! This is an adaptation of a recipe I saw in the NY Times a while back, and today I finally got to test it. The result: yummmmmm!!This dish is best served at room temperature.PD: if you’re in an area affected by Isaias, my heart goes out to you. Stay safe and take care! Felix Cortes -
Pan-fried sole with lemon, basil and garlic crumb Pan-fried sole with lemon, basil and garlic crumb
This recipe makes extra crumb, which can be used to top pasta or garnish roast. Robert Gonzal -
Lemon spaghetti with shrimp and crabmeat Lemon spaghetti with shrimp and crabmeat
Take on a Giada recipe kanisuroll -
Spaghetti Aglio e Olio with Olives and Crunchy Bread Spaghetti Aglio e Olio with Olives and Crunchy Bread
Hi everyone! Are you looking for a quick and tasty pasta dish? Here’s my twist on classic aglio e olio—I hope you enjoy it! FrancescaTranslated from Cookpad Italy
More Recipes
Comments (2)