LINGUINE CON ALICI (LINGUINI WITH ANCHOVIES)
Time 15m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Start by very gently browning the chopped garlic in fruity olive oil.
- When the garlic is just beginning to brown, add some red pepper flakes and, almost immediately thereafter, a can of anchovy fillets.
- Allow to cook gently over low heat, stirring from time to time, until the anchovies have almost entirely 'melted'. Add a pinch of salt (not too much, since the anchovies are already salty) and chopped parsley, stir and turn off the heat.
- Meanwhile, cook your linguine (spaghetti are also excellent with this sauce) al dente in well salted water, drain (but not too well) and add to the skillet.
- Mix well and allow the spaghetti to cook over gentle heat for just 30 seconds or so, long enough so that the pasta absorbs a bit of the sauce and any excess liquid evaporates. Taste for salt and serve immediately. Buon appetito!
LINGUINE WITH ANCHOVY AND WALNUTS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
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.
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.
LINGUINI WITH WHITE CLAM SAUCE
Make and share this Linguini With White Clam Sauce recipe from Food.com.
Provided by Japanese Delight
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large deep skillet over medium heat.
- Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil.
- Add thyme and wine. Reduce wine 1 minute.
- Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
- Stir in clams and lemon zest.
- Drain pasta.
- Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
- Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
Nutrition Facts : Calories 703.4, Fat 16.9, SaturatedFat 2.5, Cholesterol 32.5, Sodium 890.1, Carbohydrate 94.8, Fiber 4.1, Sugar 4.7, Protein 30.6
GARLIC ANCHOVY LINGUINE
This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g
GARLICKY LINGUINE WITH CABBAGE & ANCHOVY
This thrifty pasta dish of Savoy greens and crispy 'pangrattato' breadcrumbs is delicious in its simplicity
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 622 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
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