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Spaghetti with Anchovy Butter

This anchovy butter spaghetti is just filled with FLAVOUR. All it takes is two special ingredients to come together to create a luxurious silky smooth sauce that has wonderful umami flavour. Chef Nabil Hassed, the chef at Roscioli in Rome, Italy, makes this dish. I hope one day to book a trip to Rome to try the real thing. But, I can tell you that this dish right here will do just fine.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


Salt, for the pasta

500g (1lb) Spaghetti

10-13 anchovy fillets, or more if you like

200-225g unsalted butter


1. Cook the spaghetti in a large pot of boiling salted water just before al dente, according to package instructions. Reserve pasta water.

2. In a pan on low-medium heat, add butter, anchovies and a ladle of pasta water. Melt the butter and anchovies until they dissolve, using a wooden spoon or spatula to break up the anchovies. You should be left with a smooth and luxurious sauce.

3. Remove the pasta just before al dente, to finish cooking in the pan. Add a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Once the pasta is well coated and the pasta is cooked, plate and garnish with an anchovy. Enjoy!


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