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Pasta With Artichokes & Anchovies

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  Linguine 8 Ounce (230 Gram)
  Marinated artichoke hearts 6 Ounce (1 Jar /170 Gram)
  Garlic 2 Clove (10 gm), minced / pressed
  Anchovy paste 1 Tablespoon
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can / 65 Gram)
  Chopped parsley 10 Gram (1/2 Cup)
  Grated parmesan cheese 20 Gram (1/4 Cup)
  Parsley sprigs 4
  Pepper To Taste

1. In a 4- to 5-quart (3.8- to 5-liter) pan, cook linguine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions. Drain well, transfer to a warm wide bowl, and keep warm.
2. While pasta is cooking, carefully drain marinade from artichokes into a wide nonstick frying pan or wok. Cut artichokes into bite-size pieces and set aside. Heat marinade over medium heat; add garlic and stir-fry until pale gold (about 3 minutes). Add anchovy paste, olives, and artichokes; stir-fry until heated through (about 2 minutes).
3. Pour artichoke mixture over pasta. Add chopped parsley and cheese; mix gently but thoroughly. Garnish with parsley sprigs; season to taste with pepper.
3. Smoothly blend cornstarch with 2 tablespoons (30 ml) of the milk. Add cornstarch mixture, remaining milk, half-and-half, and broth to pan. Return to medium-high heat and bring to a boil, stirring. Reduce heat to low and add cheese, thyme, marjoram, sage, and nutmeg; stir until cheese is melted. Remove pan from heat and stir in sherry.
4. Spoon sauce over pasta; mix gently. Spoon pasta onto individual plates; sprinkle with lemon peel. Season to taste with salt and pepper.`

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Pasta With Artichokes & Anchovies Recipe