Even those who swear they don’t like anchovies should be willing to take a “no thank-you” portion of this pasta. Sizzled with garlic, the tiny fish melt into a briny sauce that’s similar to bagna cauda, the warm Northern Italian dip whose savory quality comes from said anchovies. Instead of serving alongside crudités, toss this sauce with hot long pasta like linguine or spaghetti. No extra vegetables or protein needed, but I wouldn’t kick a salad with beans and bitter-slanting greens (kale, radicchio) off the table.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
2
¼
½
6
12
3
1
1
3
Need to make a substitution?
Preparation
Step 1
Cook fillets and oil from two 2-oz. tins oil-packed anchovy fillets, ¼ cup extra-virgin olive oil, and ½ tsp. freshly ground pepper in a large high-sided skillet or medium Dutch oven over medium-low heat, breaking up fillets with a wooden spoon or heatproof rubber spatula, until anchovies are melted and mixture is bubbling, about 2 minutes. Add 6 garlic cloves, finely grated, and cook, stirring often, until fragrant, about 30 seconds. Remove pan from heat.
Step 2
Cook 12 oz. long pasta (such as linguine or spaghetti) in a large pot of boiling salted water until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
Step 3
Gradually pour 1 cup pasta cooking liquid into anchovy mixture in pan, whisking constantly to incorporate. Place pan over high heat and bring sauce to a simmer. Add pasta and cook, tossing vigorously with tongs, until pasta is al dente and sauce is slightly thickened, about 2 minutes.
Step 4
Remove pasta from heat and add 3 Tbsp. chilled unsalted butter, cut into pieces. Toss until butter is melted and pasta is coated and glossy, about 45 seconds. Add 1 cup coarsely chopped parsley, 1 Tbsp. finely grated lemon zest, and 3 Tbsp. fresh lemon juice and toss to combine, adding more pasta cooking liquid a splash at a time as needed to keep pasta saucy. Divide among shallow bowls to serve.