In a large frying pan, add the half the Lurpak® Unsalted Butter, garlic and anchovies and cook over a low heat for 3 minutes.
Add the tomatoes, chilli flakes and lemon zest and season with salt and black pepper. Simmer for 20 minutes.
Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook according to packet instructions. Drain and reserve a ladle of the spaghetti water.
Add the drained tagliatelle to the tomato sauce with a little of the spaghetti water and the remaining Lurpak® Unsalted Butter. Cook for one minute stirring constantly, until the pasta is coated with the sauce.
Stir through the basil and serve with Parmesan cheese.
