Ingredients

100g unsalted butter, soften
8-10 anchovies 
1/2 small radicchio, quartered and cut in to rough shapes 
1/2 lemon
250g paccheri 
Chopped parsley 

Method

Begin by adding the anchovies to a pestle and mortar and grinding up until you have a paste. Add to a bowl with the butter and stir through then set in the fridge. Alternatively you can roll into a log in clingfilm before placing in the fridge. 

When ready to cook, place the pasta in a large pan of boiling water while you crack on with the sauce. Place a large frying pan over a medium heat and add the butter. When foaming add the radicchio and cook until wilted. 

Increase the temperature and add a big splash of pasta water, a squeeze of lemon and swivel the pan to let emulsify. Add the pasta and chopped parsley, season with salt and toss everything together.