Butter, Anchovy and Black Pepper Kit

Punchy and assertive, an inspiring mid-week meal or an elegant and spare pairing for a peppery glass of red. The meek need not apply themselves.

4 Agostino Recca anchovy fillets

1/2 cup Emerald Grasslands unsalted butter

Black pepper to taste

Set a large pot of water to boil over high heat. When it comes to a boil season generously with sea salt -- a palmful, not a teaspoon. Cook pasta as directed, removing from boiling water with tongs or slotted spoon. Do not discard pasta water.

Set a saucepan over medium heat. Add the butter and the anchovies, using the back of a wooden spoon to crush the fillets into the foamy butter until they disintegrate appealingly. The sauce should smell of brine and salt with a hint of nuttiness. Add in cooked pasta along with a few tablespoons of the salty, starchy pasta water. Toss vigorously to coat. Season generously with black pepper.

Buon appetito!