Looking for a dinner recipe that’s as bold as it is simple? This fettuccine with spicy anchovy bread crumbs is the perfect choice.
Combining the salty richness of anchovies with the bright zest of lemon and the crunch of toasted bread crumbs, this dish delivers a Mediterranean-inspired meal packed with flavor in just 20 minutes.
Why This Recipe Works for Dinner
This recipe is ideal for weeknight dinners when you want something quick yet satisfying. The combination of anchovies and lemon butter sauce creates a rich, savory base that pairs perfectly with fettuccine.
Toasted bread crumbs provide a contrasting texture, elevating this simple dish into a restaurant-quality meal. Anchovies may be small, but they bring a big punch of umami, making this dinner recipe unforgettable.
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The entire process, from boiling the pasta to tossing it in the sauce, is streamlined, making it approachable for cooks of all skill levels. Plus, the ingredients are simple and pantry-friendly, ensuring you can whip up this recipe without much advance planning.
Tips for Making This Recipe Your Own
- Customizing the Heat: If you enjoy a spicier kick, add a pinch of red pepper flakes while sautéing the anchovies. The subtle heat balances beautifully with the richness of the butter sauce.
- Adding Fresh Herbs: Sprinkle fresh parsley or basil on top for an added burst of freshness.
- Choosing Your Pasta: While fettuccine works wonderfully, you can easily substitute linguine or spaghetti, depending on what you have on hand.
For those avoiding gluten, this recipe adapts well to gluten-free pasta and bread crumbs, so everyone can enjoy this flavorful dinner.
Anchovy Lovers, Rejoice
Anchovies often divide opinion, but this recipe is their time to shine. Instead of hiding in the background, they take center stage, infusing the butter sauce with their briny, salty essence.
Paired with lemon zest and juice, the flavors become bright and balanced, making this dinner recipe irresistible even for skeptics.
The bread crumbs, toasted until golden in olive oil, add a nutty crunch that contrasts beautifully with the tender pasta. It’s a textural delight that transforms every bite into a flavorful experience.
Perfect for Quick Dinners or Impressing Guests
This fettuccine with spicy anchovy bread crumbs is versatile enough to be a quick weeknight meal or a standout dish for casual entertaining. With a prep time of only 20 minutes, it’s as practical as it is delicious.
Serve it with a crisp green salad or a side of roasted vegetables for a complete Mediterranean-inspired dinner.
For a heartier meal, pair it with grilled chicken or shrimp, though it’s satisfying enough on its own thanks to its bold flavors and textures.
Storage & Meal Prep Ideas
If you’re looking to save time, the bread crumbs can be toasted in advance and stored in an airtight container. The sauce also reheats beautifully, making this recipe a candidate for meal prep.
Just cook the pasta fresh and toss it with the reheated sauce for a fast, hassle-free dinner.
This recipe is more than a meal; it’s a showcase of simple ingredients coming together to create something extraordinary. This fettuccine with spicy anchovy bread crumbs is guaranteed to leave a lasting impression.
Fettuccine with Spicy Anchovy Bread Crumbs Dinner Recipe
Equipment
- 10-inch skillet
- Large pot
Ingredients
- Kosher salt as needed
- 8 ounces fettuccine or linguine
- 2 tablespoons extra-virgin olive oil
- ½ cup panko bread crumbs
- 3 tablespoons unsalted butter
- 6 to 10 oil-packed anchovy fillets coarsely chopped
- Finely grated zest of ½ lemon
- Juice of ½ lemon or more to taste
- Chopped fresh parsley as needed (optional)
Instructions
- Cook the Pasta: Fill a large pot with heavily salted water and bring it to a boil. Add the fettuccine and cook until it's just slightly underdone, shy of al dente. This ensures the pasta finishes cooking in the sauce later. Drain the pasta and set it aside.
- Toast the Bread Crumbs: In a 10-inch skillet, heat the olive oil over medium heat. Add the panko bread crumbs and stir frequently, allowing them to toast until they turn a deep golden brown, about 5 to 7 minutes. Once toasted, transfer the bread crumbs to a separate bowl.
- Make the Sauce: Using the same skillet, return it to medium heat and add the butter, chopped anchovies, and lemon zest. Stir the mixture as the butter melts, using a fork to mash and break up the anchovies until they fully integrate into the sauce.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the anchovy mixture. Toss everything together and let the pasta cook briefly in the sauce, about 1 minute, until it’s fully coated and heated through. Remove the skillet from the heat, then stir in the lemon juice and the toasted bread crumbs. Toss the pasta to evenly distribute the flavors.
- Garnish and Serve: For an optional finishing touch, sprinkle chopped fresh parsley over the pasta before serving. Enjoy immediately while warm.
Notes
- For a spicier kick, add a pinch of red pepper flakes while cooking the anchovy sauce.
- Adjust the lemon juice to taste for a brighter flavor.
- This recipe works well with other pasta shapes, such as spaghetti or bucatini.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.