LINGUINE WITH ANCHOVY SAUCE

SERVES 4-6

If you are like many people, you probably are not crazy about anchovies. Maybe you tolerate them on a pizza. You may have had them in Caesar Salad. Well, that was me until I was introduced to this pasta. Since then, this has become one of my favorite pasta recipes, and I have made many converts. Rinsing the anchovies before use cuts down on the saltiness which is what most people dislike about the little fellows. For a change of pace, see the Pasta with Anchovy-Tomato Sauce

INGREDIENTS

1 pound linguine or fettuccini

1/2 cup olive oil

6 large cloves garlic, minced (more or less to taste)

4 ounces canned anchovy filets, drained, rinsed and patted dry

3 tablespoons fresh parsley, finely chopped or 1 tablespoon dried

Pepper to taste

Freshly grated Parmesan cheese

Freshly grated pepper

Cook pasta in large pot of boiling, unsalted water until slightly al dente, according to package directions.

Meanwhile, heat oil in small skillet over low heat. Add garlic and sauté‚ until soft, being careful not to brown. Add anchovies and stir until disintegrated. (Watch carefully and stir constantly. Reduce heat if necessary to prevent anchovies from browning. They will burn very quickly.) Add parsley and stir 1 minute more. Keep warm on lowest setting of burner until use.

Drain pasta. Add to the sauce and toss well for about 1 minute. Serve, passing Parmesan cheese and freshly grated pepper.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.