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Anchovy Linguine

Anchovy Linguine

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Dennis Valentine

Dennis Valentine

A very simple dish prepared in minutes. Serve with French or Italian bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

Directions

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

BOONIE12
51

BOONIE12

9/8/2006

This was absolutly amazing. Everyone needs to try this delicious recipe. I did doctor it up some by adding chopped green onions, extra garlic, chopped celery, and about a teaspoon of crushed red pepper. When the dish was done I threw the pasta right into the anchovy skillet along with a chopped tomato, two more chopped green onion, and a handful of chopped parsley--WOW!!! I'm sure without the additions it's still good, but I recommend adding your own personal touch.

NEVENMRGAN
45

NEVENMRGAN

8/25/2004

I'm am anchovy fan and this is THE way to do anchovies. I'm not a fan of linguini, though, so I normally make this with spaghetti. A few tips: I don't add any water. I use more olive oil, though. You don't really need to simmer anchovies, just heat them through. Don't let them fall apart completely, you want some fillet pieces in there. This recipe relies on quality ingredients, so get the GOOD anchovies and oil. ALWAYS Use fresh parsley. I add it when I toss the pasta with the sauce, I don't cook it. I also add a lot of fresh black pepper. There's also no need for parmesan, it would just make this too salty.

LFERONTI
33

LFERONTI

12/26/2007

This is a christmas eve dish in our familty. It is a part of the feast of seven fishes. We let the oil cook for hours with the anchovies and garlic in it. It gives it great flavor. When we do the anchovies they are chopped up very small and then they boil down in the oil so that those who are not fond of looking at the anchovies don't see them. Very good recipe..and the longer it simmers the better it is!!!!

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