Pasta with Butter and Anchovies

Name: Pasta with Butter and Anchovies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Butter 4 ¼ tbsp; Anchovies in oil 1.5 oz; Lemon juice 2 tbsp; Lemon peel 1; Fine salt to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Pasta with butter and anchovies—a classic from Southern Italy—is especially loved in spots like Campania and along the Sicilian coast. Locals really know how to transform just a few ingredients into something creamy and tangy. Really, much more than you'd expect. This anchovy butter pasta is indulgent but also super easy. The butter melts with those salty anchovy fillets, while a dash of lemon adds a fresh twist. Thing is, the result is simple yet punchy, hitting you with tender noodles and a deep, ocean-y taste.

People in places like Naples or Palermo often go for these seafood pasta recipes when they want strong flavors without all that kitchen time. And honestly, this dish fits that mindset perfectly. Quick sauces like the one in butter and anchovy spaghetti aren’t just about saving time—they're about making the most of what you’ve got. Anchovies, or “alici” locally, are a staple along the southern coast and shine in many traditional Italian dishes.

In this recipe, the anchovy pasta sauce becomes silky and coats the noodles beautifully. Every bite has that hint of the sea. It’s the kind of food that turns a last-minute lunch into something special or elevates a weeknight dinner with little effort—no question. Some folks sprinkle chopped parsley or add more lemon for a zesty twist.

Whether you call it pasta burro e alici or just a simple pasta, it stays true to its roots. Just a few ingredients working in harmony—pretty much. You end up with a bowl that’s both comforting and a touch fancy. Golden sauce with that unmistakable anchovy kick. This is Southern Italian cooking at its best. Simple, flavorful, satisfying and oh so good.

How to prepare Pasta with Butter and Anchovies

To prepare pasta with butter and anchovies, put a pot filled with water on the heat and salt it 1. As soon as it reaches a boil, add the linguine to the water. While the pasta cooks, put the butter, cut into cubes, into a pan 3 and let it melt.

Set aside four anchovy fillets to use for the final garnish and add the remaining fillets to the melted butter 4. Add the grated zest of half a lemon 5 and stir gently until the anchovy fillets have completely melted, forming a smooth cream.

As soon as the linguine are al dente, drain them and transfer them directly to the pan with the sauce. Add a ladleful of cooking water 7 and the lemon juice 8. Continue cooking for 1–2 minutes. Stir continuously to encourage emulsification and obtain a creamy sauce that perfectly coats the pasta. Taste and adjust the salt only if necessary, considering that the anchovies already contribute pronounced saltiness.

Finally, divide the linguine among plates and finish each portion with a little sauce, some lemon zest and an anchovy fillet 12. Serve your linguine with butter and anchovies immediately.

Storage

We recommend consuming pasta with butter and anchovies as soon as it is prepared to best appreciate its creamy texture and the lemon aroma. If any remains, you can store it in the refrigerator in an airtight container for up to 1 day. When reheating, add 1 tbsp of hot water to make the sauce soft again.
Freezing is not recommended.

Tip

If you prefer a milder flavor, you can omit the lemon and prepare the pasta using only butter and anchovies. You will still obtain a creamy and tasty sauce, with a softer taste that highlights the anchovies' saltiness without the citrus note.

For the translation of some texts, artificial intelligence tools may have been used.

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