Firey Linguine with Anchovy Sauce

Firey Linguine with Anchovy Sauce


22 people made this

A very flavourful pasta dish. The mixture of anchovies and garlic creates an amazing flavour and aroma, and the chilli flakes add a nice kick.


Serves: 6 

  • 6 tablespoons extra-virgin olive oil
  • 6 cloves garlic, chopped
  • 3/4 cup finely chopped broccoli florets
  • 1/2 cup sliced mushrooms
  • 185g anchovy fillets, chopped
  • 1 cup (250ml) water
  • 1/4 cup chopped spring onions
  • 1/2 cup diced tomatoes
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon extra-virgin olive oil
  • 500g linguine pasta
  • 1 1/2 tablespoons chilli flakes
  • 1 pinch black pepper

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat 6 tablespoons olive oil in a large frypan 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 spring 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 chilli flakes. If desired season with black pepper. Serve immediately.

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