Summary

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

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Instructions

1. Drain the boquerones. Wash the lemon and grate finely, then squeeze it. Chop the peppercorns very roughly.
2. 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.
3. 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.
4. This goes well with dry white wines.