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Linguini With Anchovy And Caper Sauce

Italian.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta

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