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Garlic Anchovy Linguine

By: Rachel

"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."

Rate/Review | Read Reviews (16)

553 Saves

What to Drink?
	Sauvignon Blanc

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
3/4 cup finely chopped broccoli florets
1/2 cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
1/4 cup chopped green onions
1/2 cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 1/2 tablespoons crushed red pepper flakes
1 pinch black pepper (optional)

Directions

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.