Butter, Anchovy and Black Pepper

Serves 4.

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.

  

INGREDIENTS

4 Agostino Recca anchovy fillets
1/2 cup Emerald Grasslands unsalted butter
Black pepper to taste

METHOD

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.

Pasta Suggestions

Fresh fettuccine or dry spaghetti