Pasta with lemon

Picture / Bradley Ambrose

3 anchovies
4 handfuls penne pasta, or any other shape
1 small lemon
1 shallot or small onion
2 tbsps olive oil
1/2 cup dry white wine
1 tbsp butter
3 tbsps grated Parmesan cheese
salt and pepper to taste
3-4 basil leaves

Rinse the anchovy fillets in cold water and chop finely. Bring a large pot of water to the boil. Place a frying pan over the boiling water and use a wooden spoon to smear the chopped anchovies over the hot surface until they melt. Put the pan aside.

Add two tablespoons of salt to the water and use it to cook the pasta for the time recommended on the packet.

Meanwhile, peel and finely chop the shallot or onion and use an appropriate tool or sharp knife to remove the rind from the lemon. Chop roughly.

Add the olive oil to the pan containing the melted anchovies, and use it to cook the shallot or onion until it is soft, but not at all brown.

Add the lemon rind, stir for 30 seconds or so, then the wine. Reduce slightly then turn off the heat.

About 30 seconds before the pasta is cooked and drained, place the frying pan on a low element and add the butter. Allow it to just melt, add the pasta and stir through with the Parmesan cheese.

Check the seasoning, then serve sprinkled with the torn basil leaves.

* Serves 4 as a starter