Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce) | Tyler's recipe book
Receta de Tyler Davis de Tyler's recipe book.
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Ingredients
- 8 ounces (225g) fresh, lightly-stale, or fully stale bread, cut into 3/4- to 1-inch pieces (see notes)
- 1 tablespoon (15ml) extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 4 ounces (8 tablespoons; 115g) unsalted butter, divided
- 8 to 12 anchovy fillets (30 to 50g) (see notes)
- 12 ounces (340g) dried long pasta such as spaghetti, spaghettoni, or bucatini
- 1 teaspoon (5ml) fresh lemon juice, plus finely grated zest of 1 lemon
- 1/2 cup (60g) toasted breadcrumbs
- 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped
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