Spaghetti Burro e Acciughe

Method

1. Take a generous piece of butter, cut it and put it in a pan. Let it melt.
2. Add the Sicilian anchovies and let them melt together into a cream.
3. Add a drop of water and add the spaghetti, risottare (toast) them in the cream.
4. Add pasta cooking water as needed.
5. Grate the zest of two lemons.
6. When the pasta is creamy and cooked, remove from heat.
7. Grate more lemon zest and mantecare (toss) the pasta.
8. Plate, creating a nest, and garnish with an anchovy.