A is for Anchovy

Now, before you say you hate anchovies, or you don’t really care for anchovies, or say, can you make this without anchovies please? NO! Give these little salty, briny, umami guys a break! What’s umami? It’s actually one of the five basic tastes along with sweet, sour, salty and bitter. Anchovies are a secret weapon. Fancy pants!

Frequently asked questions.

1. Are they fishy? Well, yes, at first, touching them, smelling them in the tin, chopping them… – but WAIT. Did you know that Worcestershire sauce has anchovies? You like Worcestershire, or trying to say Worcestershire. It’s like a punch in the tastebuds, but the good kind. Anyway….Fry them, saute them, chop them, smash them – just use them.

2. Can I just NOT use them in this recipe? Nah, come on, try it!

Anchovy Butter with Pasta, Broccolini and Anchovy Herb Panko

Serving Size:
45 minutes

2 sticks salted butter, softened

4 anchovy fillets (packed in oil, with capers) finely minced

2 Tbsp. finely chopped fresh parsley

1 Tbsp. minced chives

Zest and juice of 1 lemon, divided

1/4 cup panko bread crumbs

1 lb. paccheri pasta (or any large tube pasta)

2 bunches broccolini, trimmed

Red pepper flakes


  1. Mix butter, anchovies, herbs and 1 teaspoon lemon zest and juice in a medium bowl until well combined. Transfer to plastic wrap and tightly roll into a log shape. Freeze for 15 minutes or refrigerate for 1 hour before using.
  2. Combine panko and 1 tablespoon anchovy butter in a large nonstick skillet, and cook over medium-low heat, stirring and tossing occasionally, until crisp and golden brown, 8 to 10 minutes. Remove from the skillet and set aside.
  3. Add 1/2 of the prepared anchovy butter to the skillet and begin to melt over medium low heat. Add broccolini and saute until fork tender, about 5 to 6 minutes. Remove from skillet and set aside.
  4. Meanwhile, in a large pasta pot, combine water and 1 Tbsp. kosher salt, and bring to a boil over high heat. (salt your pasta water!) Add pasta and cook for 5 minutes. Transfer 1 cup of pasta water to the anchovy butter; continue cooking pasta until al dente.
  5. Bring pasta water and butter to a boil, stirring until combined, 4 to 5 minutes.
  6. Drain pasta and immediately combine with the butter/anchovy water. Add broccolini, mix well and sprinkle with toasted breadcrumbs.
  7. Garnish with lemon zest and crushed red pepper flakes or spicy chili oil, if you dare!

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