Garlic Anchovy Linguine

Garlic Anchovy Linguine

Made  times
Rachel 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


40 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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...

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 mea...

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!

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 anchovie...

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 ...

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 ev...

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 ...

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

Will make again, quick and easy.

From around the web