Firey Linguine with Anchovy Sauce

    Firey Linguine with Anchovy Sauce

    Recipe Picture:Firey Linguine with Anchovy Sauce
    2

    Firey Linguine with Anchovy Sauce

    (22)
    40min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
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    (22)

    Reviews in English (19)

    by
    11

    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!  -  30 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    5

    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  -  07 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    5

    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!  -  07 Sep 2009  (Review from Allrecipes USA and Canada)

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