Spaghettini with Peppercorns, Anchovies & lemon

Preparation info
  • Serves


    • Difficulty


Appears in

By Tessa Kiros

Published 2004

  • About

You can be quite versatile with this pasta, adding more of one ingredient, less of another. And you could easily introduce another flavour, such as tuna, diced tomato, a fresh herb like basil, or a dash of cream. I like this pasta with freshly grated parmesan, but you may decide to serve it without.


  • 70 g ( oz) butter
  • 8 anchovy fillets in oil, drained


Put about 50 g ( oz) of the butter with the anchovies in a small saucepan over low heat. When they are hot, break up and mash the anchovies with a wooden spoon. Add the lemon rind, juice and pepper