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Linguine with Lemon, Garlic and Anchovy Sauce

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Linguine with Lemon, Garlic and Anchovy Sauce

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Emily Richards

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Yield: 4

Ingredients

  • 2x50 gram cans anchovy, fillets
  • 1 pound linguini
  •     or 1 pound spaghetti
  • 1/3 cup extra virgin olive oil
  • 1/3 cup chopped fresh Italian parsley
  • 4 cloves garlic, minced
  • 2 large tomato, peeled, seeded, and, chopped
  • 1/2 teaspoon finely grated lemon, rind
  • 1/4 cup lemon, juice
  • 1/2 teaspoon pepper

Directions

  1. Soak anchovies in cold water for 10 minutes.
  2. Drain and coarsely chop.
  3. In large pot of boiling salted water, cook linguine for 8 to 10 minutes or until tender but firm.
  4. Drain well.
  5. Meanwhile, in large heavy skillet, heat oil over medium heat.
  6. Add all but 1 tablespoon (15 mL) of parsley; cook, stirring, for about 1 minute or until wilted and darkened.
  7. Stir in anchovies and garlic.
  8. Cook, stirring, for 3 minutes or until garlic softens.
  9. Stir in 1/3 cup (75 mL) water.
  10. Cook, breaking up anchovy fillets with back of wooden spoon.
  11. Add tomatoes, lemon rind and juice.
  12. Cook for 2 minutes or until tomatoes are heated through. Season with pepper.
  13. Transfer linguine to heated serving bowl.
  14. Immediately pour sauce over top, tossing well to coat.
  15. Sprinkle with remaining parsley.
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