Anchovy Butter Lime Pasta

Bring a large pot of water to a boil, adding just a pinch of salt or none, then cook the pasta until al dente.

While the pasta cooks, melt 2–3 tbsp butter in a pan over low‑medium heat.

Add the 4 anchovies (for the sauce) to the butter and stir until they melt and incorporate, stirring occasionally.

Stir in the zest of half a lime, allowing the aroma to develop.

When the pasta is al dente, reserve about one cup of the hot pasta water and drain the pasta.

Add the drained pasta to the pan with the butter‑anchovy mixture and increase the heat to high.

Toss the pasta, gradually adding reserved pasta water until the sauce becomes glossy and emulsified.

Continue cooking for 1–2 minutes, tossing vigorously to coat the pasta evenly.

Remove the pan from heat, then add the remaining lime zest, a squeeze of lime juice, and freshly ground black pepper to taste.

Plate the pasta, top with the remaining 3 anchovies (for topping), extra lime zest, and additional pepper if desired. Serve immediately.