Spaghettini with Peppercorns, Anchovies & lemon

Name: Spaghettini with Peppercorns, Anchovies & lemon
Yield: Serves 3
Ingredients: parmesan cheese, grated, to serve; 250 g (9 oz) spaghettini; 1 tablespoon drained green peppercorns in brine, coarsely crushed; grated rind and juice of half a lemon; 8 anchovy fillets in oil, drained; 70 g (2½ oz) butter

Preparation info

Serves
3

Difficulty
Easy

Appears in

Falling Cloudberries

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.

Ingredients

70 g (2½ oz) butter
8 anchovy fillets in oil, drained

Pescatarian
Pasta

Method

Put about 50 g (1¾ 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