Think of this dish as Alfredo for anchovy lovers. There's lots of unsalted butter, salty anchovies in place of Alfredo's Parmesan cheese, and starchy cooking water cooked into a creamy glaze, perfect for coating long strands of al dente pasta.
The cooking process itself is a breeze. Melt butter, dissolve anchovies in it, then cook pasta a little over halfway in a small amount of water to get that extra starchy good stuff. Build an emulsion with pasta cooking water and the anchovy-butter, then finish cooking the pasta in the sauce. To ensure that the sauce holds the perfect creamy emulsion, I save a couple tablespoons of butter to add off-heat at the very end of the cooking process, followed by the lemon zest and juice. The rich, savory sauce glazes each strand of pasta for a simple, delicious weeknight meal
______________________________________
I'm in!