Creamy, buttery, lemony linguine with anchovies 🍝🍋🌊 A simple combination that turns into an incredibly silky sauce! 😍 It doesn’t get much creamier than this! 😍 @Sebastian Fitarau Ingredients (Serves 4) 11.3 oz linguine (320 g) 4 tablespoons + 1 teaspoon butter (60 g) About 8 oil-packed anchovy fillets / 1.4 oz (40 g) 1 unwaxed lemon, zest included 2 tablespoons fresh lemon juice (30 g) About 2 teaspoons coarse salt (10 g), for the pasta water Instructions Bring a pot of salted water to a boil and cook the linguine according to the package directions. Drain the pasta 1–2 minutes before the recommended cooking time so it remains al dente. Reserve about 1 cup of the pasta cooking water. Set aside 4 anchovy fillets for serving. Melt the butter over low heat in a large skillet. Add the remaining anchovy fillets and cook for 1–2 minutes, stirring gently, until they dissolve into the butter. Add the lemon juice and some of the grated lemon zest, reserving a little zest for garnish. Sti...