Garlic Anchovy Linguine recipe

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Ingredients

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper

Nutrition Info

477.2 calories
carbohydrate: 58.6 g
cholesterol: 24.1 mg
fat: 19.3 g
fiber: 3.9 g
protein: 19.3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 1052.2 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms, cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.

  2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes, drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

Recipe Yield

6 servings

Recipe Note

This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.

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