Fettuccine with Anchovy Butter
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick

This is a pasta dish I made often when my three children were very young. Although my kids ate everything under the sun, and still do, the children of my friends were touch and go, but they did seem to always like this preparation. On the other hand, it may have been peer pressure because my kids were scarfing it down like no tomorrow. If you make enough anchovy butter you can also use it with Grilled Mackerel with Anchovy Butter (see below) which will then give you a filling but fast dinner. There is a lot of parsley in this preparation--which means a bit of chopping. But don't skimp! A half cup of finely chopped parsley will require the leaves from about three-quarters of a bunch.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

3/4 pound fettuccine or tagliatelle

5 ounces unsalted butter, softened

12 salted anchovy fillets, rinsed

2 teaspoons fresh lemon juice

Freshly ground black pepper to taste

1/2 cup finely chopped fresh parsley

1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer to a serving bowl or platter.

2. Meanwhile, in a small bowl, mash the butter, anchovies, lemon juice, pepper, and parsley together. Toss the pasta with the anchovy butter. Serve with a sprinkling of parsley on top.

Variation: 

Note: 

Posted: 12/16/2006

Referenced Recipes:

Anchovy and Parsley Butter

Grilled Mackerel with Anchovy Butter