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Italian | |
| 12 tablespoons of butter 6 to 8 anchovies one tablespoon of butter one tablespoon of extra virgin olive oil i one finely chopped garlic clove 1/4-1/2 cup panko zest 1 lemon 6 oz pasta 3 TBSP chopped chives olive oil for drizzling | |
| First, make a compound butter by combining 12 tablespoons of butter with 6 to 8 anchovies from a can in a food processor until they’re smooth. Season with salt and pepper and process another few seconds to mix in the seasonings. Set aside. Make the optional toasted breadcrumbs if you want to use them by heating one tablespoon of butter and one tablespoon of extra virgin olive oil in a skillet. Add one finely chopped garlic clove and cook for about one minute, not letting it burn. Add the panko and stirring frequently, allow it to toast for about 5 minutes. Remove from heat and sprinkle with the zest of one lemon. Set aside. Next, cook the 6 ounces of store-bought fresh pasta according to package directions. When the pasta is done cooking, reserve about 2 cups of the pasta water and drain the rest. Transfer the drained pasta to a large skillet. Then, add some pasta water and the compound butter to the skillet and toss to combine. Add more butter and pasta water, a little at a time, until you get the consistency that looks right to you. Mix in about 3 tablespoons of chopped chives. Finally, plate the pasta and drizzle with olive oil. Top each plate with the toasted bread crumbs, if you like. | |
| Bread to dip in the remaing sauce is a good idea! You can add some parmesan as well! | |
Excellent | |
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