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Prep 5 mins
Cook 15 mins
Found this recipe from the Food Network (Emeril Live). It's delicious! Whether you're an anchovy-lover or not, try this recipe -- it's sweet, salty, and a little nutty (not fishy at all). I substitute whole-wheat pasta, split this recipe in half, toast some crusty bread, and it's the perfect dinner for 2.
- 1⁄4 cup kosher salt
- 1 1⁄2 teaspoons kosher salt
- 1 lb dry linguine
- 1⁄3 cup olive oil
- 2 tablespoons unsalted butter
- 8 cups onions, thinly sliced
- 2 tablespoons garlic, thinly sliced
- 2 (2 ounce) cans anchovy fillets, well drained (not packed in salt variety)
- 1 teaspoon fresh ground black pepper
- 2 tablespoons fresh parsley leaves, chopped
- 1⁄2 cup breadcrumbs, lightly toasted
- Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil. Add 1/4 cup of the salt to the water as it boils. Place the linguine in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil and butter to the pan and, once the butter melts, add the onions.
- Cook, stirring occasionally, until the onions have softened and caramelized, 10 to 12 minutes.
- Add the garlic and anchovies to the pan, stirring until fragrant and the anchovies have melted, 2 to 3 minutes.
- Add the drained pasta and the reserved pasta cooking water to the pan and season with the remaining 1 1/2 teaspoons kosher salt, pepper, and parsley.
- Cook, tossing to combine, until the pasta is heated through and the water is nearly evaporated, 3 to 4 minutes.
- Remove from the heat, sprinkle with the toasted bread crumbs and toss to combine. Serve while hot.