Best Anchovy Linguine Recipes

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.

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.

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.

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.

LINGUINE WITH TOMATO-ANCHOVY SAUCE

Steps:

• Bring a large pot of water to a boil and salt it. Put the olive oil in a deep skillet and turn the heat to medium. A minute later, add the garlic and the anchovies. When the garlic sizzles and the anchovies break up, add the tomatoes.
• Turn the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture becomes saucy, about 15 minutes.
• Cook the pasta until it is tender but firm. Season the sauce to taste and serve over the linguine.

LINGUINE WITH BABY HEIRLOOM TOMATOES AND ANCHOVY BREADCRUMBS

Steps:

• Cook linguine until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
• Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add anchovies and 2 garlic cloves, then breadcrumbs. Cook breadcrumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
• Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of crumbs. Season pasta with salt and pepper.
• Transfer pasta to large shallow bowl; top with remaining breadcrumbs and serve.

LINGUINE WITH BABY HEIRLOOM TOMATOES AND ANCHOVY BREADCRUMBS RECIPE | EPICURIOUS.COM

Steps:

• Cook linguine until just tender but firm to
• bite. Drain, reserving 1 cup cooking liquid.
• Heat 1 1/2 tablespoons olive oil in
• large nonstick skillet over medium heat.
• Add anchovies and 2 garlic cloves, then
• breadcrumbs. Cook breadcrumbs until
• golden, tossing to distribute evenly,
• about 5 minutes. Scrape crumbs onto
• plate and cool.
• Heat remaining 1 1/2 tablespoons oil
• in same skillet over medium heat. Add
• tomatoes and remaining garlic clove.
• Cover; cook until tomatoes begin to break
• down, 3 to 4 minutes. Using fork, crush 1/4
• of tomatoes. Add pasta, basil, cheese, and
• 2 cup reserved cooking liquid to tomatoes.
• Toss, adding more liquid if dry. Mix in half of
• crumbs. Season pasta with salt and pepper.
• Transfer pasta to large shallow bowl;
• top with remaining breadcrumbs and serve.
• Test-kitchen tip:
• To make coarse fresh
• breadcrumbs, trim the crust off slices of
• (fresh or stale) country bread. Tear the
• bread into chunks, then grind it in the
• processor until coarse crumbs are formed.
• Per serving:
• calories,
• g fat,
• g fiber
• Nutritional analysis provided by
• Bon Appétit

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.