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Linguine with Lemon, Garlic and Anchovy Sauce

Linguine with Lemon, Garlic and Anchovy Sauce
COOK TIME
25 min
YIELDS
4 servings

Salty anchovies blend perfectly with the citrus in this pasta dish.

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Ingredients

2 50
g cans anchovy, fillets
1
lb(s) spaghetti
1
lb(s) linguini
cup extra virgin olive oil
cup chopped fresh Italian parsley
4
cloves garlic, minced
2
large tomato, peeled, seeded, and, chopped
½
tsp finely grated lemon, rind
¼
cup lemon, juice
½
tsp pepper
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Directions

Step 1

Soak anchovies in cold water for 10 minutes.

Step 2

Drain and coarsely chop.

Step 3

In large pot of boiling salted water, cook linguine for 8 to 10 minutes or until tender but firm.

Step 4

Drain well.

Step 5

Meanwhile, in large heavy skillet, heat oil over medium heat.

Step 6

Add all but 1 tablespoon (15 mL) of parsley; cook, stirring, for about 1 minute or until wilted and darkened.

Step 7

Stir in anchovies and garlic.

Step 8

Cook, stirring, for 3 minutes or until garlic softens.

Step 9

Stir in 1/3 cup (75 mL) water.

Step 10

Cook, breaking up anchovy fillets with back of wooden spoon.

Step 11

Add tomatoes, lemon rind and juice.

Step 12

Cook for 2 minutes or until tomatoes are heated through. Season with pepper.

Step 13

Transfer linguine to heated serving bowl.

Step 14

Immediately pour sauce over top, tossing well to coat.

Step 15

Sprinkle with remaining parsley.

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My rating for Linguine with Lemon, Garlic and Anchovy Sauce
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