Anchovy Linguini

Submitted by Geema

"This is not for everyone...just us anchovy lovers."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 (16 ounce) package linguine
• 4 cloves garlic, minced
• 6 tablespoons olive oil
• 4 tablespoons chopped fresh parsley
• 3 (2 ounce) cans anchovy fillets, drained and chopped
• 1 cup water, white wine or 1 cup broth

directions

1. Lightly brown sliced garlic in olive oil.
2. Stir in parsley and chopped anchovies.
3. Add water to cover, and simmer for a few minutes.
4. Meanwhile, cook pasta in boiling salted water until al dente.
5. Drain pasta.
6. Toss with anchovy sauce.

Reviews

[Merryannie]

I love the taste of anchovy but I must admit I cut the amount in half & I add in clams & clam juice w/the wne & a little stock - - - Love, Love this. Serve w/a nice hard crusty bread. YYYUUUMMM

 

[Brenda.]

Geema, my son made this himself! 1st recipe my 16yo son has ever made. He loves anchovies and had opened a can to sneak one. When I came home he said "Mom what I can make with anchovies" I said "Let's look on Zaar". This was the perfect starter recipe for him and as I type he is in the kitchen so very pleased with himself. I love Japanese Delight's suggestion of shrimp and parmesan, we may have to try that sometime. Thanks so much for posting. Nick's Mom

 

[Japanese Delight]

This is very good. The anchovies cooks down and becomes salty and nutty, not fishy at all. I too cut the recipe down to thirds to make a perfect serving for 2. I added shrimp, lemon zest and parmesan cheese to the sauce, and served it with a wedge of lemon. I will make this again, thanks!!

 

[Nikosmom]

Wonderful! It was just great. I love anchovies, too and have been looking for a recipe. I didn't have any wine, probably would have been even better. I know, I will make this again. Thanks, Geema.

 

[Little Bee]

I love anchovies and this was fabulous and so easy! I used the white wine called for and the saucce was just delicious. Serve with some warm crusty bread for dipping up all the sauce. Thanks for the recipe!