Linguini with anchovy sauce recipe - linguine alle acciughe
Recipe by Rosa Lanzillotti
2/3 cup olive oil
2 cloves garlic
1/4 pound salted anchovies (the kind sold whole in tins, at delicatessens), rinsed, boned, and minced
Abundant minced parsley
Pepper
1 1/2 pounds linguini or vermicelli (you could also use spaghetti if need be)
Prep. Time → 20 min
Cook Time → 20 min
1. Bring a pot of lightly salted water to a boil and add the pasta. While it's cooking sauté the two cloves of garlic in the oil in a large skillet, removing them once they have browned (don't let them burn). Stir in the parsley and the anchovies, together with a tablespoon or two of the pasta water. Turn off the flame and continue stirring the sauce to dissolve the anchovy filets. Season with a grind of pepper, and as soon as the pasta is done drain it. Transfer it to the skillet and toss it with the sauce over a low flame for a few seconds. Serve.
2. I'd suggest a rich white wine, along the lines of a Fiano di Avellino, with this.
main courses August 29, 2013 16:48
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