Spaghetti with Butter, Anchovies and Sorrento Lemon

Method

1. Prepare a fish stock using fish bones, or use store-bought stock.
2. In a large pan, heat a generous amount of extra virgin olive oil and a knob of salted butter over medium heat. Add 3 crushed garlic cloves, 1 chopped chili pepper, and a few parsley stems. Sauté gently until fragrant, being careful not to burn the butter.
3. Add a handful of Sicilian anchovy fillets (drained from oil) to the pan. Stir slowly to melt the anchovies into a creamy sauce.
4. When the anchovies are almost completely dissolved, add a ladle of fish stock and continue to cook for about 5 minutes, stirring occasionally to create a smooth cream.
5. While the sauce simmers, prepare the breadcrumbs. Remove the crust from a thick slice of day-old bread. Crumble the bread into a separate pan with a drizzle of olive oil, a crushed garlic clove, salt, and pepper. Toast over medium heat, stirring, until golden and crispy.
6. Grate the zest of a Sorrento lemon directly onto the breadcrumbs and toss well. Remove the garlic clove.
7. Transfer the toasted breadcrumbs to a food processor and pulse for a few seconds to achieve a finer, uniform texture. Set aside.
8. Bring a pot of salted water to a boil (if not using fish stock as the cooking liquid). Cook the spaghetti until very al dente, about 2–3 minutes less than package directions.
9. Transfer the undercooked spaghetti directly into the anchovy cream pan. Add a ladleful of fish stock and cook the pasta like a risotto, stirring frequently and adding more stock a little at a time until the pasta is al dente and the sauce is thick and creamy.
10. Plate the pasta in a nest. Sprinkle generously with the lemon breadcrumbs and finish with extra grated lemon zest. Serve immediately.