Childhood comfort, adult flavor – butter noodles like you’ve never experienced before. Anchovy butter brings silky richness and an umami punch to this weeknight-ready dish. Toss it with your favorite pasta, lemon zest and juice, and just enough pasta water for that glossy, restaurant-style sauce. Crowned with golden panko breadcrumbs toasted in anchovy butter (and a few extra fillets if you’re feeling bold), plus a shower of fresh dill and lemon – this is your new go-to pasta for cozy nights that still feel a little fancy.
Childhood comfort, adult flavor – butter noodles like you’ve never experienced before. Anchovy butter brings silky richness and an umami punch to this weeknight-ready dish. Toss it with your favorite pasta, lemon zest and juice, and just enough pasta water for that glossy, restaurant-style sauce. Crowned with golden panko breadcrumbs toasted in anchovy butter (and a few extra fillets if you’re feeling bold), plus a shower of fresh dill and lemon – this is your new go-to pasta for cozy nights that still feel a little fancy.
Ingredients
- • Anchovy & Lemon Butter
- • 1/2 cup panko breadcrumbs
- • 3 Fishwife anchovy fillets (optional - for breadcrumbs!)
- • 1 pound pasta
- • Kosher salt, to taste
- • 1 lemon, zested and juice
- • Fresh dill, for garnish
Directions
- In a small skillet, melt 2 tablespoons anchovy butter over medium heat. Add breadcrumbs and anchovies (if using) and toss to combine. Use the back of a wooden spatula to gently mash anchovies. Cook until breadcrumbs are deep golden brown.
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions (al dente). Reserve 1 cup pasta water and drain pasta. Add pasta back to same pot with remaining anchovy butter, lemon zest, lemon juice, and pasta water (you may not use it all). Mix until sauce is glossy. Season to taste with salt.
- Spoon into bowls and top with breadcrumbs, fresh dill, and more lemon. Serve immediately.
