Linguine con alici (Linguini with Anchovies)
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Total Time
15 mins
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Course
Main Course, Soup, Snacks
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Cuisine
Italian
Linguine con alici (Linguini with Anchovies)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 400 g linguini 16 oz, or other long pasta
- 2-3 cloves garlic peeled and minced
- anchovy fillets 50g/2 oz, small can
- parsley finely chopped, a sprig or two, fresh
- red pepper flakes a pinch
- salt
- olive oil
Instructions
- Start by very gently browning the chopped garlic in fruity olive oil.
- When the garlic is just beginning to brown, add some red pepper flakes and, almost immediately thereafter, a can of anchovy fillets.
- Allow to cook gently over low heat, stirring from time to time, until the anchovies have almost entirely 'melted'. Add a pinch of salt (not too much, since the anchovies are already salty) and chopped parsley, stir and turn off the heat.
- Meanwhile, cook your linguine (spaghetti are also excellent with this sauce) al dente in well salted water, drain (but not too well) and add to the skillet.
- Mix well and allow the spaghetti to cook over gentle heat for just 30 seconds or so, long enough so that the pasta absorbs a bit of the sauce and any excess liquid evaporates. Taste for salt and serve immediately. Buon appetito!
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