Ingredients:

  • 8 oz spaghetti or linguine
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 6-8 anchovy fillets, drained and minced
  • 4 cloves garlic, thinly sliced
  • ½ tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped
  • ¼ cup toasted breadcrumbs

Instructions:

  1. Bring a large pot of water to a rolling boil. Add the salt and the pasta. Cook until just shy of al dente (about 1–2 minutes less than the package instructions). Before draining, reserve 1 cup of the starchy pasta water.
  2. While the pasta boils, heat the olive oil and butter in a wide skillet over medium-low heat.
  3. Once the butter foams, add the minced anchovy fillets. Stir constantly for 2–3 minutes until the anchovies completely dissolve into a paste.
  4. Add the sliced garlic and red pepper flakes, sautéing until the garlic is fragrant and translucent, but not browned.
  5. Transfer the undercooked pasta directly into the skillet.
  6. Pour in ½ cup of the reserved pasta water and increase the heat to medium. Toss vigorously with tongs for 2 minutes until the water and butter emulsify into a glossy sauce.
  7. Turn off the heat and stir in the lemon juice and fresh parsley.
  8. Garnish with toasted breadcrumbs if desired.