- 1 tin of anchovies (50g tin or similar)
- dried spaghetti - 250g (or enough for 2)
- butter - 75g
- sage leaves
- 25g butter
- ½ cup breadcrumbs
- Pinch chilli flakes
- Handful parsley, chopped
- Lemon zest
Selaks Pepper and Spice Syrah
Put the pasta in a large pot of rapidly boiling water and cook for around five minutes so it is still al dente. While the pasta is cooking, make the beurre noisette. Gently melt the butter in the pan over a medium heat and continue cooking until it starts to foam. Watch carefully until the colour darkens and a nutty aroma develops, then add the sage and tin of anchovies. Stir the anchovies and they will slowly melt into the butter.
Transfer the al dente pasta from the pan of boiling water directly into the butter and anchovy sauce, ladle in some of the starchy pasta water, toss well and let the pasta cook in the sauce for 2-4 minutes.
Add a squeeze of lemon juice to finish then plate and top with the spiced breadcrumbs.
Heat the butter in a fry pan, add the breadcrumbs and the chilli flakes and fry until golden.
Finish with parsley and lemon zest.