Anchovy Linguine Food

LINGUINE WITH ANCHOVY AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
• In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
• Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

GARLIC ANCHOVY LINGUINE

Steps:

• Heat 6 tablespoons olive oil in a large skillet 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 green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
• 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 crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

ANCHOVY LINGUINE

Steps:

• Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
• Meanwhile, cook pasta in boiling salted water until al dente.
• Drain pasta. Toss with anchovy sauce.

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES

Steps:

• Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
• Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
• Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
• Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.

ANCHOVY AND TOMATO PASTA

Steps:

• Preheat oven to 425° F.
• In an ovenproof dish mix together tomatoes, anchovies, garlic, basil, oil, red pepper flakes, salt and pepper, and tomato paste. Bake for 20-25 minutes, stirring once halfway through. Anchovies and tomatoes should be soft and easily broken down with a spoon.
• Meanwhile, cook pasta in a large pot of salted water, reserving 1/2 cup of pasta water.
• Mash tomato mixture with a potato masher and mix in reserved cooking pasta water. Taste and season with more salt if required (add only a pinch or two at a time).
• Toss noodles in sauce. Serve with additional finely chopped basil and parmesan cheese if desired.

ANCHOVY LINGUINI

Steps:

• Lightly brown sliced garlic in olive oil.
• Stir in parsley and chopped anchovies.
• Add water to cover, and simmer for a few minutes.
• Meanwhile, cook pasta in boiling salted water until al dente.
• Drain pasta.
• Toss with anchovy sauce.

SICILIAN ANCHOVY PASTA

Steps:

• I dont remember how big the anchovy cans are, but they are those little oblong cans twith the fillets in olive oil.
• Cook pasta, open the anchovy cans and use the olive oil in them to coat the pasta so it doesnt stick together. set aside.
• Add more olive oil to a skillet, enough to coat all the pasta well later on. (Not much since it is already coated).
• Saute the garlic and onions in the olive oil.
• Add the chopped ahchovies and a good bit of pepper. (a lot of black pepper is good in this).
• Pour the mixture over pasta and mix well to coat all the pasta, serve as it is with no cheese or other toppings.
• **If you add fresh chopped basil and a touch of lemon juice, it completely changes the dish. I like both of them.**.

GARLICKY LINGUINE WITH CABBAGE & ANCHOVY

Steps:

• Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
• Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it's very important that the garlic does not brown or it will spoil the flavour of the oil.
• Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
• To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
• Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.

CHRISTMAS EVE SICILIAN ANCHOVY PASTA

Steps:

• Heat the olive oil in a large skillet over medium heat and then add the reserved anchovy oil.
• Add the anchovies and stir vigorously to break down the anchovies, about 4 minutes.
• Add the garlic and cook another minute or two until fragrant.
• Dump the tomatoes and tomato puree into the pot, and bring to a boil.
• Reduce the heat, and cook for 10 minutes.
• Add the pine nuts, raisins, parsley, and olives and cook for another 10 minutes or until the sauce thickens.
• Season generously with black pepper, the red chili flakes, and a pinch of salt if needed.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil.
• Cook the pasta until it is just "al dente".
• Drain the pasta and return it to the pot.
• Add 1/3 of the sauce to the pot with the cooked pasta and toss to coat.
• Serve the pasta either in a large, shallow serving bowl, or individual bowls with additional sauce on top.

LINGUINE WITH ANCHOVY HOT PEPPERS

Steps:

• Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
• Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.

BROCCOLI AND ANCHOVY PASTA

Steps:

• For the pasta (if making by hand), put the flour in a large bowl, then make a well in the centre. Add the eggs, olive oil and salt and whisk together in the centre. Gradually pull a little bit of flour in each time you stir the mixture. You want to gradually add the flour to the eggs to make a smooth firm dough. Flatten the dough into a disc about 1cm/½in thick, then wrap in cling film and chill for 20 minutes in the fridge.
• When the pasta is chilled, remove and place on a lightly floured work surface. Cut in half then use a rolling pin to flatten the dough to a rectangle, turning the pasta as you go to make sure you have an even thickness. Roll each piece of pasta to about 2mm thick - the thinner the better. When the pasta is as thin as you can go, cut into strips about 3mm wide for tagliatelle or thinner for linguine.
• Hang over a rolling pin or similar so that the pasta can dry slightly while you make the sauce.
• To make the pasta by machine: tip the flour into a food processor, then add the eggs, olive oil and salt and pulse until the mixture forms small crumbs. Tip out on to a work surface and squash into a ball, then knead, pulling the dough together for a couple of minutes, until smooth.
• Flour the rollers of the pasta machine. Cut the pasta in half and using a rolling pin, roll to about 5mm thick rectangle. Starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time - you might need to cut the pasta in half lengthways as it gets towards the end. Fold the pasta in half lengthways then cut into strips as above.
• For the sauce, add the broccoli to boiling water for 4-5 minutes until just tender.
• Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook for 3-4 minutes until it rises to the surface. Drain into a colander, reserving some of the cooking water.
• Add the broccoli to the pasta and add the anchovies and mix well to combine. Add 2 tablespoons of the cooking water and cook for 1 minute stirring as you go. The pasta should be coated in the broccoli and anchovy.
• Pile the pasta into serving bowls, then top with the Parmesan.

ANCHOVY BROWN BUTTER LINGUINE WITH PARMESAN BREADCRUMBS

Steps:

• Heat oven to 400°F. Cook pasta per package directions. Reserve 1/4 cup cooking water, then drain pasta.
• In food processor, pulse bread, Parmesan, oil, and 1/4 teaspoon salt to form fine crumbs. Transfer to rimmed baking sheet and bake, tossing once, until golden brown, 6 to 8 minutes. Toss with parsley and lemon zest.
• Meanwhile, melt butter in large skillet on medium-high. When butter is melted, continue to simmer, whisking constantly, until deep brown flecks appear, 2 to 5 minutes.
• Reduce heat to low, add anchovies and shallot, and cook until shallot is tender, 1 to 2 minutes. Toss with pasta and reserved pasta cooking water. Serve topped with Parmesan crumbs.

PASTA WITH ANCHOVIES (PASTA C'ANCIOVA E MUDDICA)

Steps:

• Slice the bread.
• Remove the crust.
• Using a cook knife, chop the bread to make breadcrumbs. The aim is to obtain roughly chopped breadcrumbs, of uneven size and shape. This will give the dish its final rustic appeal! (do not use the food processor).
• After 5 minutes chopping, your breadcrumbs should be, more or less, like this.The preparation of the anchovy sauce is very quick so I suggest you fill, just now, a large pan with approximately 4 litres (1 gallon + 5/8 cup) of water and add salt (10 g for each litre of water - 1/3 ounce for every 4 1/8 cups of water). While you are bringing the water to the boil, do as follows.
• Cut the anchovy fillets in small pieces, crush the garlic with the large blade of a knife, roughly chop the parsley and cut the chilli into rings (discarding the seeds).
• To prepare the sauce, take a large sauce pan and gently infuse the oil with the garlic (crushed), on low heat, until the garlic become golden in colour. Tilting the pan will allow you to better infuse the oil and it is less likely that the garlic become burned.
• When the garlic is golden in colour, remove it from the pan and discard the garlic.
• Meanwhile the water to boil the pasta should be ready (fast boiling). Quickly throw the pasta into the pan and carry on with the anchovy sauce. From here, check your time because you will have roughly 10 minutes to complete the sauce.
• Add the anchovy into the sauce pan.
• Stir to help in dissolving the anchovy. The low heat will give you time to break down the anchovy without the risk of burning it. This process should take less than two minutes.
• When the anchovy is dissolved, add the chilli.
• Stir and sweat the chilli for a minute or two (still on low heat).
• Add the parsley.
• Stir for few seconds and reserve the sauce into a glass bowl.
• Set the bowl aside, just for few minutes.
• We are left with the sauce pan empty. Bring the pan to medium/medium-high heat.
• Add the breadcrumbs into the sauce pan.
• Toast the breadcrumbs until slightly brown. The process should take about two or three minutes. When the breadcrumbs are toasted, remove the pan from the heat.
• Meanwhile, the pasta should be ready (cooked al dente). Drain the pasta and return it back into the large pan you used to boil it.
• Add the sauce, you have previously set aside, to the pasta.
• Add the breadcrumbs to the pasta and give the pasta a big stir. However, keep some breadcrumbs (a scant tablespoon for each plate) for the final garnish.
• Here is the final dish.