# Brown Butter Anchovy Pasta

Italian recipe from Chef Jason McKinney, about 20 minutes, serves about 2.

I burned the first batch. Do not walk away from the butter.

- Total time: about 20 minutes
- Hands-on: about 15 minutes
- Serves: about 2
- Level: Easy
- Cuisine: Italian

## Ingredients

- 200g dried spaghetti
- 6 salt-packed anchovies
- 5 tbsp unsalted butter
- 3 cloves garlic, thinly sliced
- ½ lemon
- a small handful parsley
- a pinch chili flakes
- lots black pepper

## Method

1. **Salt the water.** Salt your pasta water like the sea. Bring it to a boil. Put the spaghetti in.
2. **Start the butter.** In a cold pan, add butter and sliced garlic. Low heat. Let the butter melt into the garlic. Don’t walk away.
   Chef's note: I walked away. I burned it. Starting over is fine.
3. **Add anchovies.** Mash them into the butter with a spoon. They will dissolve. That’s the point.
4. **Brown it.** The butter is browning. You’ll smell it — nutty, a little toasted. Hit it with chili flakes and take it off the heat.
   Chef's note: Go a shade past where you think.
5. **Combine.** Pasta goes in the pan with a splash of pasta water. Toss. Squeeze in half a lemon. Lots of black pepper.
6. **Plate.** Parsley on top. Eat it standing up.

## Tools

- a heavy skillet, cast iron or carbon steel, not nonstick
- a pasta pot

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/brown-butter-anchovy-pasta
By Chef Jason McKinney. Free to cook; please link the page when you share it.