Ingredients
1 can anchovy fillets in oil
1 head of garlic, cloves separated, thinly sliced
3/4 cup extra virgin olive oil
3/4 tsp crushed red pepper flakes
Salt to taste
3 tbsp cold unsalted butter
3 tbsp fresh lemon juice
200g mixed buttered leaf
1 cup basil leaves, torn if large
Freshly ground black pepper
Method
Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat for 6-8 minutes, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned.
Meanwhile, cook pasta in a large pot of salted boiling water according to packet instructions, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
Place butter leaves in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add basil on top and season with salt and black pepper to taste.
Divide pasta among plates or bowls, very gently tossing so leaves get coated in sauce.