Tagliolini with Smoked Butter, Anchovies and Lemon

Method

1. Prepare the smoked butter: Place a bowl over ice. Put a piece of butter inside and cover tightly with plastic wrap. Using a smoking gun or a smoking dome, smoke the butter for 10 minutes with almond wood chips. Keep refrigerated until needed.
2. Make the crispy garlic chips: Slice garlic cloves thinly. Fry in a bit of olive oil until golden and crispy. Transfer to paper towels to drain.
3. In a large pan, melt a portion of the smoked butter over low heat. Add the anchovy fillets and a small piece of chili pepper. Stir gently until the anchovies dissolve into a creamy sauce. Do not let them fry.
4. Cook the tagliolini in a pot of boiling salted water according to package directions (about 1.5 minutes, as it is a very fresh pasta). Reserve some pasta cooking water.
5. Drain the pasta and add it directly to the pan with the anchovy sauce. Add another piece of smoked butter and a splash of pasta water. Toss well to coat and create a creamy emulsion.
6. Arrange the pasta on plates in a loose nest (controlled mess). Sprinkle with the crispy garlic chips and fresh mint leaves.
7. Grate or shave the zest of both types of lemon (classic yellow and orange lemon) over the pasta. Finish with a drizzle of extra virgin olive oil. Serve immediately.