Spaghetti with brown butter, anchovies & lemon

Spaghetti with brown butter, anchovies & lemon

Anchovies and capers

Spaghetti with brown butter, anchovies & lemon recipe

There are a few food items that I love to call my own. Cauliflower is one of them, as are mangoes, truffles and liver. They’re things that are exclusively mine, in this household.

Meaning?

Well, the better half isn’t a great fan of them. This generally means that I don’t eat them as often, but when I do, I seem to enjoy them much more.

Funny thing is that I see no screwed-up nose when I bring out boquerones – or white anchovies. Different curing method, I guess, so the flavour isn’t as powerful and salty.

Spaghetti with brown butter, anchovies & lemon recipe

When I feel like treating myself to a delicious lunch at home, or dinner for one when the house is all mine, I tend to gorge on the things that are all mine.

Take this anchovy pasta I’ve made. It has a butter sauce that’s very similar to a dish that I made during my apprenticeship 25 years ago. Geez, 25 years. Only difference is that it was spooned over charred fillet steak. I seriously love it.

It’s so quick to make and it satisfies me every time. And somehow I always make more than one portion, which is fine, because I’m ok with left-overs.

Not only are the anchovies the big hero in this spaghetti dish, but fresh lemon is pretty much a requirement. Anchovies are undoubtedly like a slap to the palate, so a bit of acid helps balance things out. Charred lemon works wonders, but I also like to throw in some capers or brined artichoke hearts, as well.

 

Spaghetti with brown butter, anchovies & lemon recipe

Spaghetti with brown butter, anchovies & lemon recipe

 

Print Recipe
Spaghetti with brown butter, anchovies & lemon
This quick and easy spaghetti is one for all of you anchovy lovers.
Spaghetti with anchovies and capers
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Spaghetti with anchovies and capers
Instructions
  1. To char the lemon, 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.
  2. 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.
  3. Toss in the capers or artichoke and allow to cook until the butter turns a golden brown colour, swirling to help it colour 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.
  4. Serve immediately with a good squeeze of the charred lemon.
Recipe Notes

Depending on your love of anchovies, use as much or as little as you desire. I use a whole 55g tin and a small amount of its oil.

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  • Barry Ozmo

    great dish.i do a version of this as well.white anchovies is a nice change.i was thinking whitebait would work as well.its the lemon thats the star.congrats on the 25yrs .just waiting for winter.working around your partner gets harder as the years go by,gluten free is the catchcry

  • Rosa

    A scrumptious combination and pasta dish with attitude!

    Lovely shots, as always.

    Cheers,

    Rosa

  • John – this is right down our alley. And i just stocked up recently on good anchovies and capers in salt. Our lemons are still plentiful on the tree. Will report back, because this is in our future soon! (Got back too late after 3 hour plane delays to make it in Wednesday…) 🙂

    PS – I get all the truffles in this household, too. That is about it. Everything esle we both love…

    • Julie

      Dominic is drooling, and wants me to make this.

      • John – this was really fantastic! No wonder my frin Dominic is drooling…. Julie, hand him the butter, anchovies, capers and lemon and tell him you would love it if he made I for you on your birthday! 🙂

  • Sara (Belly Rumbles)

    This recipe would be a ‘mine’ recipe, even though it is a ‘your’ recipe. I am salivating just reading the ingredient list. You are so much nicer than I am, I subject the other half (I am surely the better one ;p ) to zucchini on more than the odd occasion. But things like anchovies etc, I let him off the hook.

  • How do you make something so simple look so good? Will definitely have to remember to char my lemon next time I make pasta too.

  • cquek

    Awesome I am going to learn your new recipe

  • Yum, simple and delicious combination. I’m a fan of the charred lemon…

  • This looks so delicious in your photos I can almost taste it!

  • paizley

    I added fresh cracked pepper, roasted red pepper, and some sliced ripe black olives (I cured these from fresh ones from California last year) as garnish. Yum. Served this up in big bowls. I used fettuccine since I had some real Italian stuff handy and it was perfect! Can’t go wrong with lemon, capers and anchovies! Reminds me of being in Italy! This can be salty so I recommend not salting the pasta water. Some of my guests added fresh grated Romano (that makes this even saltier) even though seafood (anchovies not so much) dishes in Italy usually don’t get cheese. The lemon tends to cut through the salt. Hey, everyone was happy, full, and had a nice wine buzz. Nothing wrong with that!

    Thanks so much!!!!

    • Roasted red peppers sound like a nice addition. A touch of sweetness and colour. Glad everyone enjoyed!

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