Spaghetti With Anchovy Butter, Crispy Crumb And Seared Lemon Recipe by Robert Gonzal
Cooking Instructions 10 minutes 1 Boil the spaghetti in a large pot of salted water per the package directions. While it cooks, prepare everything else. 2 Add the panko to a small pan on medium heat. Immediately sprinkle a tablespoon or so of olive oil over top, then toss until all the crumbs are coated. Once toasted and crunchy (about 1 minute), remove the crumbs to a bowl. Sprinkle lightly with salt and set aside. Add a fresh splash of oil to the pan and lay the lemon in cut-side down. Wait for a minute, then turn the heat off and leave the lemons as they are until serving. 3 Add the butter to a large pan on medium heat. Once the butter's melted, add the anchovies, garlic, and pepper flakes. Use a wooden spoon or spatula to break the anchovies up into the oil. Let cook until the butter browns and slows foaming, about 5 minutes. Turn the heat down to low and add a splash of the pasta cooking water to stop the frying and emulsify the sauce. Remove the garlic if desired. 4 Drag the cooked spaghetti to the pan of sauce and toss to coat. Taste, then adjust seasoning as required. Serve with a garnish of breadcrumbs and parsley, and seared lemon on the side that diners can squeeze over top as they wish. 1 Boil the spaghetti in a large pot of salted water per the package directions. While it cooks, prepare everything else. 1 Boil the spaghetti in a large pot of salted water per the package directions. While it cooks, prepare everything else. 2 Add the panko to a small pan on medium heat. Immediately sprinkle a tablespoon or so of olive oil over top, then toss until all the crumbs are coated. Once toasted and crunchy (about 1 minute), remove the crumbs to a bowl. Sprinkle lightly with salt and set aside. Add a fresh splash of oil to the pan and lay the lemon in cut-side down. Wait for a minute, then turn the heat off and leave the lemons as they are until serving. 2 Add the panko to a small pan on medium heat. Immediately sprinkle a tablespoon or so of olive oil over top, then toss until all the crumbs are coated. Once toasted and crunchy (about 1 minute), remove the crumbs to a bowl. Sprinkle lightly with salt and set aside. Add a fresh splash of oil to the pan and lay the lemon in cut-side down. Wait for a minute, then turn the heat off and leave the lemons as they are until serving. 3 Add the butter to a large pan on medium heat. Once the butter's melted, add the anchovies, garlic, and pepper flakes. Use a wooden spoon or spatula to break the anchovies up into the oil. Let cook until the butter browns and slows foaming, about 5 minutes. Turn the heat down to low and add a splash of the pasta cooking water to stop the frying and emulsify the sauce. Remove the garlic if desired. 3 Add the butter to a large pan on medium heat. Once the butter's melted, add the anchovies, garlic, and pepper flakes. Use a wooden spoon or spatula to break the anchovies up into the oil. Let cook until the butter browns and slows foaming, about 5 minutes. Turn the heat down to low and add a splash of the pasta cooking water to stop the frying and emulsify the sauce. Remove the garlic if desired. 4 Drag the cooked spaghetti to the pan of sauce and toss to coat. Taste, then adjust seasoning as required. Serve with a garnish of breadcrumbs and parsley, and seared lemon on the side that diners can squeeze over top as they wish. 4 Drag the cooked spaghetti to the pan of sauce and toss to coat. Taste, then adjust seasoning as required. Serve with a garnish of breadcrumbs and parsley, and seared lemon on the side that diners can squeeze over top as they wish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crock Pot Cajun Sausage & Beans Low Carb (Keto-friendly) Flan Custard dessert White Chocolate Pumpkin Mix vegetable with paneer Cinnamon Bundt Cake Fried Pork Chop Crock Pot Cajun Sausage & Beans Low Carb (Keto-friendly) Flan Custard dessert White Chocolate Pumpkin Mix vegetable with paneer Cinnamon Bundt Cake Fried Pork Chop Greek Salad with fried Chickpeas Oreo chocolate cake 😋 Oreo Biscuit chocolate cake 😋 #BCR- Masala Chhuara Boiled Peanuts (with shell) Masoor Dal curry Mix vegetable with paneer Deshi Chana Salad Rajma chawal Apple peach punch Tagliatelle with chanterelle mushrooms and guanciale Greek Salad with fried Chickpeas Oreo chocolate cake 😋 Oreo Biscuit chocolate cake 😋 #BCR- Masala Chhuara Boiled Peanuts (with shell) Masoor Dal curry Mix vegetable with paneer Deshi Chana Salad Rajma chawal Apple peach punch Tagliatelle with chanterelle mushrooms and guanciale