Summary

Ingredients

• 250 g spahetti, thin (spahettini)
• 50 g herb butter, or a little more
• 100 g olives, reen, stuffed with paprika, rouhly chopped
• 50 g anchovies, drained, rouhly chopped
• 3 clove (s) garlic, diced
• 1 dash white wine, dry
• sea-salt
• Pepper, pink berries

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Instructions

1. Sweat the olives, anchovies and garlic in the herb butter quickly in a pan. Deglaze with the white wine.
2. Add the spaghettini, cooked just al dente in salted water and drained briefly. Mix well, sprinkle with a little sea salt and pink pepper and serve.