Anchovy Linguini Recipe

Ingredients for Anchovy Linguini

• Linguine
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Fresh Parsley
• Anchovy Fillets
• 1/2 cup water

How to Make Anchovy Linguini

1. Mince 2 cloves of garlic. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until lightly browned, about 1-2 minutes. Be careful not to burn the garlic.
2. Stir in 1/4 cup of chopped fresh parsley and 2 ounces of oil-packed anchovy fillets, drained. Cook for 1 minute, stirring constantly, until the anchovies are slightly broken down and combined with the garlic and parsley.
3. Add 1/2 cup of water to the saucepan. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to slightly thicken.
4. Meanwhile, cook 8 ounces of linguine in a large pot of boiling salted water until al dente. Refer to package directions for exact cooking times.
5. Drain the pasta, reserving about 1/4 cup of pasta cooking water.
6. Add the cooked linguine to the anchovy sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
7. Serve immediately, garnished with extra parsley if desired.