Reviewed: Nov. 27, 2009

I wanted a quick and easy meal for just myself the other night and this was perfect. It reminded me of a recipe I have for crostini. I cut the recipe in half with the thought of leftovers, but then my brother came in and finished it off. We both loved it, the only change I made was I added just a squeeze of lemon juice and 1 or 2 tablespoons of butter. Will surely be making this again.

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Mary

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

This wasn't a big hit. I get that it is supposed to be dry, but it was really too dry and bread crumby for our taste. It did make a decent side dish for frozen breaded parmesan herb fish patties the next night, after the addition of more olive oil and garlic to perk it up a bit.

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NOLA Deb

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Reviewed: Nov. 18, 2009

This was great! Very easy! I actually reserved a little of the pasta cooking water in case it was too dry and wound up adding about half a cup due to a mishap with the bread crumbs. I also added some red pepper flakes. It was fantastic and budget friendly to boot. I will certainly be making this again!

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LRM

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Reviewed: Nov. 18, 2009

Much too dry for me, and I discovered I didn't much like the taste of anchovies. Even when I shook off as much of the bread crumbs as possible and added an alfredo sauce, it was still only edible.

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Gwenbishop

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Reviewed: Nov. 17, 2009

I felt this was pretty dry. Next time I think I'll leave out the bread crumbs and use a little more oil or less pasta. Do you add the anchovy oil?

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Lightfoot

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Reviewed: Nov. 17, 2009

I'm sorry but this was one of the worst pasta dishes I have ever made from this site. The amount of bread crumbs called for in the recipie far outweighed any of the other flavors. I couldn't even taste the anchovies which should tell you something. I will not make this recipie again.

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KateZie

Cooking Level: Intermediate

Home Town: Worthington, Minnesota, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 17, 2009

Ok - the breadcrumbs just don't cut it. For 2 people, I used less linguini but kept the rest of the portions the same. The flavor was fantastic (I LOVE anchovies). Next time I'll eliminate the breadcrumbs altogether and see what happens. The combo of parsley and cilantro was good, though.

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Nanooky

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Reviewed: Nov. 16, 2009

Awesome!! What a wonderful change from the usual. enjoy long distance cycling and often ride 40-50 miles a day. Coming home and making this meal is simply the best. It is just right combination of carbs and flavor. Wonderful..I also made the roasted garlic broccoli to go with it. Fabulous combination..

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Les

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Reviewed: Nov. 16, 2009

I have made this for Christmas Eve dinner for 43 years. This was part of the seven fishes dinner my father made on Christmas Eve for years before I took up the tradition. The only differences...no bread crumbs, more EVOO and we use Locatelli Romano. Friends who do not like anchovies eat seconds and thirds of this dish.

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TOC

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Reviewed: Nov. 16, 2009

Were the anchovies drained before being chopped and the oil discarded? I found saving a 1/2 cup of the pasta water then using it to add to the sauce made the pasta less dry and did not dilute the flavor.

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12116

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Reviewed: Nov. 10, 2009

I can't believe I never reviewed this--it's one of my go-to quick dinners. It's a delicious, savory, simple dish. I brown the breadcrumbs in olive oil and set them aside; then I warm the anchovies and garlic and some red pepper flakes in olive oil. I save about a half cup of the pasta-cooking water and add that to the anchovy mixture, toss that with the pasta, then mix in the breadcrumbs and top with cheese.

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Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 29, 2009

My mother also makes this every year for our Christmas Eve dinner...an Italian tradition I suppose. It is fantastic and only in my adult years have I started making it year round to enjoy! I use a lot more olive oil (about twice as much per pound of pasta) no parsely and no bread. Just anchovies, garlic, olive oil, and lots of black pepper. My family calls it, no idea on how to spell it...sounds like: Ol-yew-eel!

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A.Toruno

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Reviewed: Aug. 16, 2009

This is very quick to make, and exceedingly tasty. The first time I made this, it was way too salty. I suggest you rinse the anchovies. (Maybe everybody knows to do this but me?) The second time, besides rinsing the anchovies, I used fettucine, added the suggested lemon juice, a splash of white wine and used Asiago cheese - my favorite. The dressing for the noodles is dry, but it is supposed to be. I liked my changes and will keep them and I will definitely make this again. Thanks!

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WILFAM

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Jersey Village, Texas, USA

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Reviewed: Mar. 16, 2009

I made this recipe with a little extra olive oil and a splash of lemon juice, and it was delicious! My husband and I both had seconds. I definitely think the lemon juice makes a huge difference.

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Geek in the Pink

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 27, 2009

i love pasta and i love anchovies, and adding garlic to the mix makes this a very tasty,enjoyable,and did i mention quick, recipe.

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love2eat

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Reviewed: Jan. 16, 2009

Delicious. I love the salty anchovies, so I would use less noodles (or double the "sauce") so that the spaghetti had more of a coating. I used panko and liked the crunch it added to the texture. Delicious and easy.

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MYMY800

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Reviewed: Dec. 31, 2008

Very easy, excellent for emergency when something needed ASAP.

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Anna

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Reviewed: Dec. 8, 2008

Tried this for dinner tonight, and I was really disappointed with it... I hate to give bad reviews when people are sharing their special recipes, but yuck. Very difficult to get the bread crumb mixture to cover the pasta, and when I added a touch more liquid it turned to even more of a gluey mass... My husband actually refused to finish this, a first... and asked that I not make it again. I might try to fix the leftovers with some drained diced tomatoes to add some flavor, as this was bland and salty. Really bummed me out, cause I love anchovies and pasta, and was looking for something that wasn't a thick heavy tomato sauce. I'll have to keep looking, as this was not good.

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rosyshell

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Reviewed: Oct. 21, 2008

maybe I dont like anchovies after all? This was not good to me. Will not be making it again.

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leshia

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Reviewed: Sep. 26, 2008

My family of picky eaters loved this!! I served it as a meal...not just an appetizer as some did. My picky children and bf loved it! Didn't even tell them about the anchovies until dinner was over!! Added extra oil right after tossing with linguine-delish!!

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Pancakes In Bruges

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