50 g tin of anchovies
100 g butter, softened
1 garlic clove
1 chilli, finely chopped
1 packet of green beans
350 g tagliatelle
a small handful of parsley, to serve
Cook the pasta according to packet instruction in a large pan of boiling salted water.
Add the tin of anchovies and their oil, the softened butter, the garlic, the sliced chilli and the lemon zest to the blender. Season with black pepper and blitz to a purée.
Add the green beans to the cooking pasta for the final 2-3 minutes of cooking time to soften them. After 2-3 minutes test your beans and your pasta. Reserve a cup full of the cooking water and then drain the pasta through a colander.
Transfer the pasta and beans back to the saucepan and add a few spoonfuls of the anchovy butter, mixing it through with a little of the pasta cooking water to loosen it. Serve the pasta in bowls with a sprinkle of parsley and a squeeze of lemon juice.