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Anchovy Linguine
SUBMITTED BY:
Dennis Valentine
"A very simple dish prepared in minutes. Serve with French or Italian bread."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package linguini pasta
4 cloves garlic, minced
6 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 (2 ounce) cans anchovy filets
1 cup water
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 24, 2003 by TOKYO KAREN
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TOKYO KAREN
Sep. 24, 2003
A nice, tasty dish that is easy to throw together with things already in your cupboard. I added four cloves of minced garlic as well as some mushrooms for some extra punch. Although this strays far from the original recipe, I steamed up some spinach and mushrooms and mixed it in as well to add some vitamins and minerals. Served with some garlic bread, this was delicious! If you don't have canned anchovies on hand, you can substitute anchovy paste (1/2 teaspoon per anchovy fillet) -- I used two tablespoonsful and it turned out very nicely.
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9 users found this review helpful
A nice, tasty dish that is easy to throw together with things already in your cupboard. I...
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Reviewed on Sep. 8, 2006 by
BOONIE12
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BOONIE12
Sep. 8, 2006
This was absolutly amazing. Everyone needs to try this delicious recipe. I did doctor it up some by adding chopped green onions, extra garlic, chopped celery, and about a teaspoon of crushed red pepper. When the dish was done I threw the pasta right into the anchovy skillet along with a chopped tomato, two more chopped green onion, and a handful of chopped parsley--WOW!!! I'm sure without the additions it's still good, but I recommend adding your own personal touch.
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8 users found this review helpful
This was absolutly amazing. Everyone needs to try this delicious recipe. I did doctor it up...
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Reviewed on Sep. 24, 2003 by CWYC
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CWYC
Sep. 24, 2003
Great recipe for a fast and satisfying meal. I used chicken broth instead of water which provided an extra layer of flavour. Yum. Would make it again for a quick and hearty week night dinner.
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7 users found this review helpful
Great recipe for a fast and satisfying meal. I used chicken broth instead of water which...
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Reviewed on Aug. 25, 2004 by NEVENMRGAN
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NEVENMRGAN
Aug. 25, 2004
I'm am anchovy fan and this is THE way to do anchovies. I'm not a fan of linguini, though, so I normally make this with spaghetti. A few tips: I don't add any water. I use more olive oil, though. You don't really need to simmer anchovies, just heat them through. Don't let them fall apart completely, you want some fillet pieces in there. This recipe relies on quality ingredients, so get the GOOD anchovies and oil. ALWAYS Use fresh parsley. I add it when I toss the pasta with the sauce, I don't cook it. I also add a lot of fresh black pepper. There's also no need for parmesan, it would just make this too salty.
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6 users found this review helpful
I'm am anchovy fan and this is THE way to do anchovies. I'm not a fan of linguini, though, so...
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Reviewed on Sep. 24, 2003 by SWOOZE71
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SWOOZE71
Sep. 24, 2003
I made this for the first time last night. I added 2 extra cloves of sliced garlic, and a hefty tablespoon of capers... It was fantastic! Fast, easy, and oh so tasty!
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6 users found this review helpful
I made this for the first time last night. I added 2 extra cloves of sliced garlic, and a...
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Reviewed on Dec. 26, 2007 by LFERONTI
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LFERONTI
Dec. 26, 2007
This is a christmas eve dish in our familty. It is a part of the feast of seven fishes. We let the oil cook for hours with the anchovies and garlic in it. It gives it great flavor. When we do the anchovies they are chopped up very small and then they boil down in the oil so that those who are not fond of looking at the anchovies don't see them. Very good recipe..and the longer it simmers the better it is!!!!
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4 users found this review helpful
This is a christmas eve dish in our familty. It is a part of the feast of seven fishes. We...
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Reviewed on Feb. 17, 2006 by lwilson11
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lwilson11
Feb. 17, 2006
So good! When I make this, I double the garlic (7 or 8 cloves) and just use one can of anchovies. I also add red pepper flakes. Its an awesome dish, but pretty rich. I usually serve it with a salad or as a side dish to chicken.
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4 users found this review helpful
So good! When I make this, I double the garlic (7 or 8 cloves) and just use one can of...
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Reviewed on Dec. 19, 2003 by MSPC123
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MSPC123
Dec. 19, 2003
This did not taste like I expected it to. I thought it would be salty but it wasn't. My husband and daughter loved it. I added tomatoes, mushrooms, green pepper, and garlic powder. This was so easy to make but next time I will use can clams instead of anchovies.
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4 users found this review helpful
This did not taste like I expected it to. I thought it would be salty but it wasn't. My...
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Reviewed on Sep. 24, 2003 by GMPAYNE
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GMPAYNE
Sep. 24, 2003
fantastic! i grew up on this and still love it!
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4 users found this review helpful
fantastic! i grew up on this and still love it!
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Reviewed on Oct. 15, 2006 by
EMT
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EMT
Oct. 15, 2006
My fiance and I estimated that you would likely pay $16-20 for a plate like this in a restaurant in town!! And it was soooooo easy! Really delicious with some chopped tomatoes and brocoli in it and feta cheese on top. Thanks for the truly amazing recipe! Next time, I think I'll add shrimp or mussels to it and make a $25 recipe, or more!
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3 users found this review helpful
My fiance and I estimated that you would likely pay $16-20 for a plate like this in a...
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