Pepper – Boquerones – Spaghetti

Ingredients for 2 servings:

• 70 g butter
• 60 g anchovy fillet(s) (Boquerones), pickled in oil
• 1 lemon(s), untreated, grated peel and juice
• 1 ½ tbsp pepper, green, pickled
• 250g spaghetti
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a quick pasta sauce with an addictive aroma, perfect in summer – one of my favorite dishes

Drain the boquerones. Wash and finely grate the lemon, then juice it. Roughly chop the peppercorns. Place about 2/3 of the butter in a saucepan with the boquerones and heat over medium heat. Once the boquerones are soft, mash them with a wooden spoon. This should form a creamy sauce. Then add the lemon zest, lemon juice, and peppercorns and heat through. Cook the spaghetti until al dente and drain well. Stir in the remaining butter to prevent it from sticking together. Then toss with the warm sauce and sprinkle with grated Parmesan cheese. Serve immediately. Dry white wines go very well with this dish.