Total Time
20mins
Prep 10 mins
Cook 10 mins

Linguine with a piquante and peppery sauce made from watercress, anchovies and capers... From UK mag Good Food. If you can't find watercress, arugula can be subbed.

Ingredients Nutrition

Directions

  1. Cook the pasta according to packet instructions until it is tender.
  2. Put garlic, anchovies and capers into a food processor and blend well.
  3. Add the watercress and blend again.
  4. With the motor running, drizzle in the oil to make a soft paste.
  5. Mix four tablespoons of the pasta cooking water to the sauce then season to taste.
  6. Drain the pasta and return to the pan, stir in the sauce and serve with plenty of black pepper.

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