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Spaghetti with caper butter

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Ingredients for 4 servings:

  • 400g spaghetti
  • salt water
  • 4 anchovy fillets in brine
  • 1 chili pepper(s), dried
  • 2 bunches of parsley
  • 5 tbsp oil
  • 30 g capers
  • salt and pepper
  • 50 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the spaghetti in salted water according to the package instructions. Add the anchovy fillets to a little cold water and let stand for 5 minutes. Finely chop the chili. Remove the anchovy fillets from the water, pat dry, and finely chop. Finely chop the parsley. Heat the butter and oil in a pan. Add the anchovy fillets, capers, and chili and heat gently, stirring. Drain the spaghetti, reserving 100 ml of the cooking water. Add the spaghetti to the caper butter and mix well. Fold in the parsley and season with salt and pepper. Stir in a little of the pasta water, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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