Ingredients for Anchovy Linguini
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How to Make Anchovy Linguini
- 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.
- 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.
- 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.
- 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.
- Drain the pasta, reserving about 1/4 cup of pasta cooking water.
- 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.
- Serve immediately, garnished with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
8g
Fat
20g
Carbs
28g
