Reviewed: Oct. 22, 2009

I grew up with a similar recipe, no meat on Fridays back then, so my Mom was always busy making the meatless meals for Fridays. So I went ahead to make this recipe. It turned out great, I used a bit more garlic, also sauteed fresh mushroom (I had them in the refrig) with the garlic, a bit of clam juice instead of water, lots of fresh parsley, about 2 T fresh lemon juice and also some zest from the lemon. It was so good, I served with a fresh tomato salad and hot Italian bread. Make this and add what you like or make the changes you think would be best for you and your family. This is a great recipe to play with for your own flavor choices. Enjoy

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carolc

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Reviewed: Oct. 11, 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.

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Cheryl B.

Cooking Level: Intermediate

Living In: Monterey, Indiana, USA

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Reviewed: Oct. 8, 2009

This recipe has been in my family for generations as a Christmas Eve staple in our Italian house hold! I grew up looking forward to this every year.

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ReginaM

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Aug. 1, 2009

This is amazing! I've been looking for a recipe to replicate a dish my Italian aunt makes at Christmas Eve and this was just as good. After I tossed through the anchovy sauce I also added some lightly toasted panko breadcrumbs and some extra chopped parsley. It was divine, even my 3 y.o. enjoyed it and my husband who doesn't like anchovy cleaned his plate.

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Aussie cook

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Reviewed: May 11, 2009

I didn't love this recipe. I try not to change things until I've made it at least once following the recipe exactly, but I only had one 2-oz can of anchovies, and I was out of fresh parsley, so to this recipes credit, maybe it didn't have a fair chance. Even taking that into consideration, I thought this recipe was bland and I don't know that another 1/2 tin of anchovies would have made the difference to bring it up to a 4 or 5 star recipe. Maybe something in place of the water? My boys did like it though, so I will be trying it again when I have all of the exact ingredients. Thanks for a great idea using anchovies!

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RioChick

Cooking Level: Intermediate

Home Town: Saxtons River, Vermont, USA

Living In: Reston, Virginia, USA

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Reviewed: Mar. 23, 2009

The best pasta recipe I've made! Mmmmm sooo yummy. The anchovy-garlic oil is a perfect flavour base I'm going to use often now. I changed this recipe by adding some shrimps, chunks of halibut and some frozen peas for color. I had no persil so only added a pinch of dried persil. I also added some cooking cream, since I prefer my pastas in a creamy sauce. The result was to die for and looked gorgeous, with the pink shrimp and green peas on the creamy white pasta. My 2 year old ate a big bowl too :)

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Railin

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Reviewed: Nov. 12, 2008

Fantastic! I used more olive oil, and added some hand crushed tomatos and spinach at the end for a few minutes

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KUSHAL512

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Reviewed: Aug. 29, 2008

I modify this recipe without the water and also added in shrimp. It turned out even better!

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Banhmilicious

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Reviewed: May 16, 2008

This is dish is not only very inexpensive, but is DELISH, and oh so easy to tune to your own taste. Add broccoli, crushed red pepper, more garlic... Sometimes, instead of using grated parmesan cheese, I toast some Italian flavored bread crumbs in butter and use it instead, OMG-one word-Fantastic! My family loves it!

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pamela

Cooking Level: Expert

Home Town: Garfield, New Jersey, USA

Living In: Tarpon Springs, Florida, USA

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Reviewed: 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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LFERONTI

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2007

I loved this reciepe but my husband hated it even though he likes anchovy's. Unfortunately I won't be making this again:(

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Dec. 13, 2006

Simple & tasty. I upped the garlic.

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Jane

Cooking Level: Expert

Home Town: Steelton, Pennsylvania, USA

Living In: Oreland, Pennsylvania, USA

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Reviewed: Dec. 4, 2006

My husband loves anchovies so I prepared this especially for him. He gave it a "so-so" rating. He said it was a good starting point to dress more to his tastes. Thanks.

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: 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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EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

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Reviewed: 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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lwilson11

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Reviewed: Jan. 5, 2006

My boyfriend is a seafood lover and greatly enjoyed this recipe. I am not a huge fan of fishy tasting seafood, and this was definantly more fishy than I expected. I think for how few ingredients and how simple it is to prepare, it is a fabulous recipe. A big A+ from my other half, but if you are not a big fan of seafood, this might not be the pasta for you.

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tanyaw168

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 16, 2005

What a great recipe. Easy...Fast...Delicious. The only thing added was some red pepper flakes and a little more garlic. Next time, after plating, I may sprinkle some dice tomato on top drizzled with some good olive oil.

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chef101

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Reviewed: Aug. 16, 2005

Let me say that this is an excellant classic sauce. It can hold as much garlic as you can, I also add red pepper flake which is more traditional. On a low carb diet? Try it out on butterflied grilled chicken breasts or fish. Insanely good and you come off looking like a gourmet

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Six Pack To Go

Cooking Level: Expert

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Reviewed: Dec. 13, 2004

This was my first time cooking anchovies...and I must say, this recipe was not bad, though not entirely to my taste. For one thing, were the anchovies supposd to completely liquify and turn into part of the sauce? Because that's what happened to mine, and I followed the recipe exactly! Oh well, maybe I didn't do something right. However, the taste over-all was still pretty good. Thanks for the recipe.

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LADYICECUBES

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Reviewed: 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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NEVENMRGAN

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