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Linguine With Broccoli And Anchovies

chef.julissa's picture
Ingredients
  Broccoli florets 2 Bunch (200 gm), trimmed
  Broccoli 2 Pound, flowerets taken and the stems trimmed, peeled, and sliced into 1/4-inch-thick disks (2 Large Bunches)
  Extra-virgin olive oil 2 Tablespoon
  Linguine 1 Pound
  Garlic 6 Clove (30 gm)
  Garlic 6 Clove (30 gm), peeled and finely chopped
  Anchovy fillets 2 Ounce, finely chopped (1 Can)
  Canned anchovy fillets 2 Ounce, drained and finely chopped (1 Can)
  Red pepper flakes 1 Dash
  Dry white wine 1⁄2 Cup (8 tbs)
  Pasta 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs) (From Cooked Pasta)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a large pot of lightly salted water brought to a boil blanch the broccoli stems for 1 minute, then add the florets and blanch until they are tender-crisp, approximately 3 minutes.
2. Into another large pot drain their blanching water, reserving to cook the pasta.
3. Cool the broccoli by plunging it in an ice bath or rinsing it under cold running water until it is cool, then drain and set aside
4. Return the cooking water to a boil, adding more water if necessary and add the pasta.
5. In a Dutch oven heat the olive oil over medium heat and saute garlic to the oil, stirring often, until it is soft and fragrant.
6. Add the anchovies and red pepper flakes and saute stirring constantly, for 2 minutes.
7. To the pot add wine and the 1/2 cup of pasta cooking water, simmer the ingredients, stirring constantly, until the anchovies are dissolved and add the blanched broccoli.
8. Drain the pasta once tender, drain it and add the broccoli and anchovies.
9. Combining the ingredients well, simmer the mixture, stirring it often, over low heat for 2 minutes.

SERVING
10. Season the pasta with the salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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