Spaghetti ‘Burro e Alici’, Limoncello & Lemon Zest

Add olive oil and butter into a large frying pan, then add anchovies and allow them to slowly melt into the butter, add 3-4 parsley steam. Bring to a gentle simmer and cook till all anchovies are dissolved, remove parsley steams and add lemon zest if using.

Meanwhile, bring plenty of salted water to a boil, when boiling add pasta and cook as per packet instructions.

Drain pasta 2-3 minutes before the packets' suggested time, toss into the frying pan at high heat, add limoncello and lemon juice and keep tossing for 2 minutes. Add a little cooking water till pasta is cooked, then remove from heat and add remaining butter, keep tossing till melted.

Serve pasta with a dust of parsley powder and extra anchovies.