Pasta Burro e Alici Recipe

In Articles by Lindsay GabbardLeave a Comment

Print

Pasta burro e alici

A seemingly simple pasta dish that hides a profound complexity: an harmonious union occurs between the pungency of Cantabrian  anchiovies and the milky taste of the great French butter.

  • Author: Tommy Fratini
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 15 min
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Italian

Ingredients

Scale
  • 360 gr Benedetto Cavalieri Spaghettoni (extra-long and thick spaghetti), Linguine are a good option too
  • 240 gr French sweet butter
  • 220 gr anchovies from Cantabrian sea in oil
  • Coarse salt

Instructions

  1. As the spaghetti are boiling in plenty salted water…
  2. Melt the butter in a pan
  3. Add the anchovies, stir until they dissolve
  4. Drain the pasta and stir vigorously with the butter and anchiovies mixture
  5. Serve topped with a whole anchovhy

Notes

If you want all the ingridients shipped directly at your doorstep + an authentic hand-made ceramic dish, check out our eShop: https://shop.roscioli.com/en/product/anchovies-and-butter-pasta-kit-plate/

Keywords: burro e alici, spaghetti, pasta, Italian, Italy


How to Host the Perfect Italian Dinner Party


Bring Italy to you with our free guide to planning and hosting the perfect Italian dinner party!

Find recipes, wine paring recommendations and other tips for a memorable evening, all curated by our team of experts - download today here:


Image

Leave a Comment