Serves 4

Ingredients
350g spaghetti
100g butter cream
10 anchovies
Parsley
Salt
Breadcrumbs
Extra virgin olive oil
Chili
Clove of garlic

Method

Boil some salted water and cook the pasta until al dente.

In a non-stick pan pour a drizzle of olive oil, add the breadcrumbs and toast over high heat for a few minutes until the breadcrumbs get a nice golden colour. Set it aside.

In a saucepan, melt the butter over medium heat and add the anchovies. For those that prefer a spicier version, combine the finely chopped garlic clove and chili pepper. Stir with a wooden spoon until it turns into a smooth creamy sauce. Turn off the heat.

Drain the pasta, keeping aside a little bit of cooking water. Return it to the pot and add the butter cream, anchovies and a few tablespoons of the cooking water while mixing well on high heat for a few minutes.

Sprinkle the breadcrumbs, chopped parsley, pepper and serve hot.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.