4 - 8 Anchovies (to taste) chopped very fine (removing obvious bones)
1/2 Cup finely-chopped onion
1 Tablespoon of lemon zest in very fine julienne strips
Juice of three lemons
1 teaspoon sweet butter
4 tablespoons good olive oil
2 cups stock or water
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Saute onion in olive oil until softened
Add Lemon Juice, Zest, Butter, Stock and Anchovies and bring to a boil over medium-high heat.
Cook Mostoccioli or Penne until almost al dente, drain and pour into sauce to finish cooking. Pasta should be done cooking at the point where the stock has come to a boil.
If salted anchovies (or Vietnamese fish sauce) are not used in this dish, add 1/2 teaspoon of salt to boiling stock.
This dish is very nice when served hot but when refrigerated overnight and allowed to come to room temperature the next day it is very, very nice.