Pepper – Boquerones – Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 70 g butter
- 60 g anchovy fillet (s) (boquerones), marinated in oil
- 1 lemon (s), untreated, the grated zest and the juice from it
- 1 ½ tablespoon pepper, green, pickled
- 250 g spahetti
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Drain the boquerones. Wash the lemon and grate finely, then squeeze it. Chop the peppercorns very roughly.
- Put about 2/3 of the butter with the boquerones in a saucepan and heat over medium heat. Once the boquerones are soft, mash them with a wooden spoon. It should make a creamy sauce. Then add the lemon peel, lemon juice and peppercorns and warm up.
- Cook the spaghetti al dente and drain well. Stir in the rest of the butter so they don`t stick together. Then mix with the warm sauce and sprinkle with grated Parmesan. Serve immediately.
- This goes well with dry white wines.
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