Spaghetti Osteria 16

Copenhagen is home to an awful lot of very good restaurants. It is home to the legend that is Noma, and has been the launchpad for many top-flight chefs.

In 2014, Osteria 16 opened in Copenhagen under the aegis of chef Morten Kaltoft and artist Emil Alsbo. The philosophy of Osteria 16 is centred on simplicity, seasonality, and the joy of sharing unpretentious Italian food around a communal table. The main thesis is simple cooking. In 2026, Osteria 16 shared the recipe given here, based on spaghetti, anchovies and garlic. Few things are so simple, and yet so tasty.

When Osteria 16 shared this recipe on Instagram, the backlash in the comments was brutal. Many commenters derided the dish for its combination of fish and cheese, and the addition of butter. This is not a concern. The anchovies melt into the oil as a flavouring, and the butter is OK in Piedmont, so why not here? It serves to thicken the sauce, so why not?

Osteria 16 is at Haderslevgade 16, 1671 København, Denmark. Call +45 33 21 60 60 for a table.

Print Recipe

Spaghetti Osteria 16

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By Osteria 16 – Serves: 2

Cooking Time: 10 mins

Ingredients

• For the pasta:
• 150g dried spaghetti or capellini (see notes)
• 2 tsp sea salt
• For the sauce:
• 3 tbsp olive oil
• 8 anchovy fillets (from a jar, not the deli)
• 3 large clove of garlic, sliced
• 1 large pinch of chilli flakes
• 25 g butter, cubed
• To finish:
• 2 tbsp parmesan, grated

Instructions

To cook the pasta:

1

Boil a pan of water wth a good amount of sea salt. Add the pasta and cook for 9 mins.

To make the sauce (while the pasta is cooking)

2

In a large frying pan, heat the oil on high and add the anchovies. Cook them until they are melted into the oil.

3

Reduce the heat, add the garlic and cook for 1 minute. Do not let it brown. Add the chilli and cook a little while longer, without browning the garlic. Add the butter and a ladle of the water from the spaghetti. Cook until the butter is melted into the sauce.

To finish:

4

Drain the pasta, keeping a jug of pasta water back for emergencies.

5

Tip the drained pasta into the frying pan and toss the sauce through it. If it looks dry, add a little more of the reserved pasta water. Add the cheese and toss again until melted. Serve.

Notes

Osteria 16 s known for producing pasta fresca. You. can, by all means, make your own fresh spaghetti, but this dish is best delivered as a quick lunch, so dried is fine.