Garlic Anchovy Linguine

Garlic Anchovy Linguine

17 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Rachel
Recipe by  Rachel

“This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
  2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

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Reviews (17)

Rate This Recipe
Citrus Punch
9

Citrus Punch

I should start out by confessing that I'm no fan of anchovies. I don't know what persuaded me to try this recipe but I am so glad I did. The anchovies kind of dissolve into the veggie mix- you don't even know they're there (especially if, like me, you only use 4 oz. of anchovies instead of six). I did cut the red pepper down to one tablespoon and it was plenty spicy but not burn your mouth off. Also, I recommend doubling up on the veggies because the first time I made this, it felt a little scant- doubling made sure we had a hearty bite every time. Also, any old noodle works well in this. Thank you so much Rachel, for a dish that tastes like it came from a restaurant and takes very little time or energy to prepare!

MOLLE888
5

MOLLE888

Mmmm, so simple and so delicious! Don't be afraid of the anchovies. They melt into the sauce just leaving their delicious flavor behind. Thanks for the recipe, I will make it often!

Cat Lady Cyndi
4

Cat Lady Cyndi

I really enjoyed this recipe and figured I would because I love anchovies! I used the amount called for and I didn't think it was too pungent, this dish really has wonderful flavor. I didn't measure the veggies, but I doubled them, maybe even tripled them. As written, I don't think that's enough for a pound of pasta, at least not for us. Also, I used 2 cans of diced tomatoes and instead of adding the water, I used the juice from them, which was great. Be sure not to cover this at the end while simmering, because it was way too soup-y and thin. Simmer uncovered for 5-10 minutes so it reduces. With a few changes, this recipe is really great, and I highly recommend this to anchovy lovers! Thanks for sharing :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 477 cal
  • 24%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 58.6 g
  • 19%
  • Protein
  • 19.3 g
  • 39%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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