I closed my eyes tight shut, a finger obediently pointed randomly in the direction of a pile of shuffled cookery books. On opening them I was pleased to see that I was poking a copy of Tessa Kiros' Falling Cloudberries.
The sauce is made by cooking anchovy fillets in butter until they soften, then adding lemon juice, rind, and crushed green peppercorns. Letting the ingredients meld together into an unctuous savoury sauce, to serve with cooked pasta, adding some more butter and a little of the cooking water from the pasta. Topped with grated or shaved Parmesan cheese this is delicious.
I love this kind of spaghetti recipe with not too many ingredients. It reminded me of spaghetti cooked for us by a friend we made on holiday in Italy...a surprise supper in a chestnut lodge in the Tuscan mountains. Served with garlic and olive oil or butter... maybe some fresh herbs I can't remember...simple good food, but delicious.