Anchovy Butter Pasta

Ingredients

• Salt
• 300–350g spaghetti
• 8 tablespoons butter, divided
• 1 garlic clove, minced
• ½ cup panko
• Pepper
• 1 lemon
• 2 tablespoons chopped parsley, divided
• 3–4 oil packed anchovy fillets

Directions

1. Bring a large pot of water to a boil and season well with salt. Add in the pasta and cook according to the package directions until al dente.
2. Meanwhile, place a large skillet over medium-high heat and add in 2 tablespoons of the butter. Once melted, add in the garlic and cook for about 10 seconds then add in the panko. Season with salt and pepper and cook, stirring frequently, until golden brown and toasted. Zest in the lemon, stir in 1 tablespoon of parsley, then transfer the breadcrumbs to a small bowl and set aside.
3. Turn the heat under the pan down to medium-low and add in the remaining 6 tablespoons of butter to melt. Finely mince the anchovy fillets and add to the butter, using the side of a wooden spoon to mash the anchovy up and melt it into the butter.
4. Add in the juice from the lemon and stir in the remaining tablespoon of parsley. Using a pair of tongs, drag the cooked pasta into the anchovy butter and add a few splashes of the pasta cooking liquid. Toss the pasta in the butter, adding more cooking liquid as needed.
5. Season with salt and pepper and serve topped with the lemony breadcrumbs.