Punchy and assertive, this is an inpiring 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 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 then 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. Finish with generous grinds of black pepper. Season with black pepper to taste.
Fresh fettuccine or dry spaghetti