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Linguini With Anchovy And Caper Sauce

Italian.Chef's picture
  Flat anchovy fillets 8
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), peeled and cut in half
  Capers 1⁄2 Cup (8 tbs), rinsed
  Pitted black olives 1 Cup (16 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Water 3 Tablespoon
  Freshly ground black pepper To Taste
  Linguini 1 Pound

1. Soak the anchovy filets in cool water for 30 minutes. Drain, pat dry, and chop finely. Set aside.
2. In a skillet, heat the oil and saute the garlic until it turns to a light brown. Remove the garlic with a slotted spoon and discard.
3. To the skillet, add the capers, olives, parsley, water, and pepper and cook for 5 minutes. Remove from the heat.
4. Add the anchovies to the skillet and, with a wooden spoon, stir until the anchovies dissolve into the olive oil sauce.
5. Cook the linguini until al dente, drain, and transfer to a warm bowl. Pour the sauce overall, toss lightly, and serve immediately.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2928 Calories from Fat 1330

% Daily Value*

Total Fat 151 g233%

Saturated Fat 14.9 g74.7%

Trans Fat 0 g

Cholesterol 49.1 mg16.4%

Sodium 5922.4 mg246.8%

Total Carbohydrates 352 g117.4%

Dietary Fiber 40.8 g163.4%

Sugars 8.2 g

Protein 73 g146.5%

Vitamin A 19% Vitamin C 37%

Calcium 59.1% Iron 54.2%

*Based on a 2000 Calorie diet

Linguini With Anchovy And Caper Sauce Recipe