Anchovy Linguine Recipe - Allrecipes.com
Anchovy Linguine Recipe
  • READY IN 30 mins

Anchovy Linguine

Recipe by  

"A very simple dish prepared in minutes. Serve with French or Italian bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
  2. Meanwhile, cook pasta in boiling salted water until al dente.
  3. Drain pasta. Toss with anchovy sauce.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 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.

 
Most Helpful Critical Review
Oct 13, 2009

Easy to make - however, we thought this was just ok. I added a small onion, chopped and about 1 teaspoon red pepper flakes per the suggestion of other reviews. I omitted the parsley since I didn't have fresh. I like ceasar salad dressing with real anchovies, however this just wasn't what I expected. My son ended up adding salt to the dish and thought that made it better. Will not make again. Hoping left overs will taste better.

 
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.

 
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!!!!

 
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.

 
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.

 
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.

 
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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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 830 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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