This is a print preview of "Linguine With Lemon, Garlic And Anchovy Sauce" recipe.

Linguine With Lemon, Garlic And Anchovy Sauce Recipe
by Global Cookbook

Linguine With Lemon, Garlic And Anchovy Sauce
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  Servings: 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

  1. Soak anchovies in cool water for 10 min.
  2. Drain and coarsely chop.
  3. In large pot of boiling salted water, cook linguine for 8 to 10 min or possibly till tender but hard.
  4. Drain well.
  5. Meanwhile, in large heavy skillet, heat oil over medium heat.
  6. Add in all but 1 Tbsp. (15 mL) of parsley; cook, stirring, for about 1 minute or possibly till wilted and darkened.
  7. Stir in anchovies and garlic.
  8. Cook, stirring, for 3 min or possibly till garlic softens.
  9. Stir in 1/3 c. (75 mL) water.
  10. Cook, breaking up anchovy fillets with back of wooden spoon.
  11. Add in tomatoes, lemon rind and juice.
  12. Cook for 2 min or possibly till tomatoes are heated through. Season with pepper.
  13. Transfer linguine to heated serving bowl.
  14. Immediately pour sauce over top, tossing well to coat.
  15. Sprinkle with remaining parsley.