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Garlic Anchovy Linguine

Garlic Anchovy Linguine

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Rachel

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 {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Citrus Punch
9

Citrus Punch

2/1/2010

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

9/15/2009

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!

LatinaCook
4

LatinaCook

11/7/2011

First time I ever cook anything with anchovies in it. I was pleasently surprised by the simplicity of the recipe and the flavors in it. Very good. Not bland at all. The saltiness of the anchovies it's all this dish needs. I only used 4oz (instead of 6oz) because I was afraid of overpowering the dish with the anchovies flavor but that wasn't the case. I think 6oz would be just fine as well. Will make again.

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