Garlic Anchovy Linguine Recipe - Allrecipes.com
Garlic Anchovy Linguine Recipe
  • READY IN 40 mins

Garlic Anchovy Linguine

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Feb 01, 2010

I should start out by confessing that I'm no fan of anchovies. I don't know what persuaded me to try this recipe but I am so glad I did. The anchovies kind of dissolve into the veggie mix- you don't even know they're there (especially if, like me, you only use 4 oz. of anchovies instead of six). I did cut the red pepper down to one tablespoon and it was plenty spicy but not burn your mouth off. Also, I recommend doubling up on the veggies because the first time I made this, it felt a little scant- doubling made sure we had a hearty bite every time. Also, any old noodle works well in this. Thank you so much Rachel, for a dish that tastes like it came from a restaurant and takes very little time or energy to prepare!

 
Sep 15, 2009

Mmmm, so simple and so delicious! Don't be afraid of the anchovies. They melt into the sauce just leaving their delicious flavor behind. Thanks for the recipe, I will make it often!

 

20 Ratings

Jul 07, 2010

I really enjoyed this recipe and figured I would because I love anchovies! I used the amount called for and I didn't think it was too pungent, this dish really has wonderful flavor. I didn't measure the veggies, but I doubled them, maybe even tripled them. As written, I don't think that's enough for a pound of pasta, at least not for us. Also, I used 2 cans of diced tomatoes and instead of adding the water, I used the juice from them, which was great. Be sure not to cover this at the end while simmering, because it was way too soup-y and thin. Simmer uncovered for 5-10 minutes so it reduces. With a few changes, this recipe is really great, and I highly recommend this to anchovy lovers! Thanks for sharing :)

 
Nov 11, 2008

I made this for my husband and he literally gobbled it down! I actually liked it; although I don't care for anchovies. The garlic made the whole thing come together very nicely. I would make it again.

 
Nov 07, 2011

First time I ever cook anything with anchovies in it. I was pleasently surprised by the simplicity of the recipe and the flavors in it. Very good. Not bland at all. The saltiness of the anchovies it's all this dish needs. I only used 4oz (instead of 6oz) because I was afraid of overpowering the dish with the anchovies flavor but that wasn't the case. I think 6oz would be just fine as well. Will make again.

 
Jan 20, 2010

I've never had anchovies before, so this dish was a pleasant surprise for me. Personally, I prefer a much chunkier pasta dish, and so the next time around I might be willing to either double everything else or halve the amount of pasta. Trying this with another type of pasta (penne or bowties) might also be good.

 
Apr 04, 2011

This was pretty good! I wanted to make this more veggie than pasta, so for three servings I used 4 oz. of spaghetti, halved the olive oil and used only 2 oz. of anchovies, which was plenty for our tastes. I doubled the broccoli and tomatoes and added some chopped fresh basil that I needed to use up, and also subbed homemade vegetable stock for the water. The sauce was tasty, but it was a little thin for me - almost broth-like. I wanted to add a pat of butter to "finish" it, but didn't this time. Still, I enjoyed this! Thanks, Rachel!

 
May 20, 2009

Simple ingredients, easy to make, and a real crowd pleaser. We loved this dish.

 

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Nutrition

  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 1052 mg
  • 42%

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

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