35 minutes
A rich and savory pasta dish with a creamy anchovy butter sauce, topped with toasted breadcrumbs for a delightful crunch.
Stale Bread, cut into 3/4- to 1-inch pieces
0 oz
tablespoons
to taste
to taste
Unsalted Butter, divided
tablespoons
0 oz
Dried Long Pasta
0 oz
teaspoons
Lemon Zest, finely grated
each
Toasted Breadcrumbs
cups
Fresh Parsley Leaves And Tender Stems, finely chopped
cups
1. Prepare and Toast Breadcrumbs
To make the breadcrumbs, if using, preheat your oven to 350°F (175°C). Arrange the bread pieces on a baking sheet and bake until they are golden brown and dry, about 20-30 minutes. Once cooled, pulse the bread in a food processor until you achieve coarse crumbs.
2. Toast Breadcrumbs
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown, about 8-10 minutes. Season lightly with kosher salt and set aside.
3. Make the Pasta Sauce
In a large skillet, melt 6 tablespoons (3 ounces) of unsalted butter over medium heat. Once melted, add the anchovy fillets. Cook, stirring and mashing the anchovies with a wooden spoon, until they dissolve into the butter and create a savory base, about 4 minutes.
4. Cook the Pasta
While the anchovies are cooking, bring 3 quarts (3 liters) of water to a boil in a large Dutch oven or wide-bottomed pot. Add 2 teaspoons of kosher salt and the dried long pasta. Cook the pasta according to the package instructions, but stop cooking 3 minutes before the pasta is fully done.
5. Emulsify the Sauce
Before draining the pasta, reserve 1 cup of the pasta cooking water. Add this starchy water to the skillet with the melted butter and anchovies. Cook for 1-2 minutes, stirring, until the sauce is slightly thickened and creamy.
6. Combine Pasta and Sauce
Transfer the partially cooked pasta directly into the skillet with the sauce using tongs or a colander/strainer. Continue cooking the pasta in the sauce for 2-3 minutes, adding more reserved pasta cooking water as needed to keep the sauce loose enough to coat the noodles.
7. Finish and Serve
To finish, add the remaining 2 tablespoons of unsalted butter, fresh lemon juice, and finely grated lemon zest to the skillet. Toss well to combine, and season with kosher salt and freshly ground black pepper to taste. Serve the pasta immediately, topped with the toasted breadcrumbs and a generous sprinkle of finely chopped fresh parsley.
Replace anchovies with pan-seared shrimp for a seafood variation. Add chili flakes to the butter for heat. Use crispy fried shallots instead of breadcrumbs for an oniony crunch.
Remove anchovies and incorporate capers and lemon zest into the butter for a tangy sauce. Use toasted slivered almonds in place of breadcrumbs for a nutty crunch.
Swap anchovies for roasted garlic to create a creamy garlic-butter sauce. Replace breadcrumbs with toasted chopped walnuts or pine nuts for a different crunch.
Introduce fresh herbs such as basil, parsley, or tarragon into the butter as it melts. You could also add chopped herbs to the breadcrumbs for a green, earthy note.
Omit anchovies and sauté mushrooms with thyme or rosemary for an earthy flavor. Use panko breadcrumbs toasted with herbs for a Japanese twist.
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