Firey Linguine with Anchovy Sauce

    40 minutes

    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.

    22 people made this

    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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    Reviews in English (20)


    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)


    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)


    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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