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Add a photoServings: 4
Ingredients
- 2 x 50 g cans anchovy, fillets
- 1 lb linguini or possibly 1 pound spaghetti
- 1/3 c. extra virgin extra virgin olive oil
- 1/3 c. minced fresh Italian parsley
- 4 clv garlic, chopped
- 2 lrg tomato, peeled, seeded, and, minced
- 1/2 tsp finely grated lemon, rind
- 1/4 c. lemon, juice
- 1/2 tsp pepper
Directions
- Soak anchovies in cool water for 10 min.
- Drain and coarsely chop.
- In large pot of boiling salted water, cook linguine for 8 to 10 min or possibly till tender but hard.
- Drain well.
- Meanwhile, in large heavy skillet, heat oil over medium heat.
- Add in all but 1 Tbsp. (15 mL) of parsley; cook, stirring, for about 1 minute or possibly till wilted and darkened.
- Stir in anchovies and garlic.
- Cook, stirring, for 3 min or possibly till garlic softens.
- Stir in 1/3 c. (75 mL) water.
- Cook, breaking up anchovy fillets with back of wooden spoon.
- Add in tomatoes, lemon rind and juice.
- Cook for 2 min or possibly till tomatoes are heated through. Season with pepper.
- Transfer linguine to heated serving bowl.
- Immediately pour sauce over top, tossing well to coat.
- Sprinkle with remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 656 | |
| Calories from Fat 197 | 30% |
| Total Fat 22.39g | 28% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 932mg | 39% |
| Potassium 635mg | 18% |
| Total Carbs 89.94g | 24% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.46g | 4% |
| Protein 23.15g | 37% |
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