I always forget how amazing anchovies are. They are like hidden gems in the world of flavor. They wear capes, fly around saving dishes with their super powers and frankly, they make the world a better, safer place.
Sadly though, they are either forgotten about, or people are so terrified to cook with them that the anchovy aisle at the supermarket will most likely be buried under a layer of dust.
But you can change that! Grab some next time you’re shopping and give this here recipe a go.
Linguine with Anchovy Sauce and Breadcrumbs:
What it took for 2:
* 3/4th pound linguine
* 10 anchovy fillets
* 3 garlic cloves, minced
* 2 Tbs. anchovy oil (from can)
* 1/2 cup breadcrumbs (homemade or store bought) toasted
* 1/2 cup fresh parsley, chopped
* 1 cup frozen peas
* pecorino cheese for garnish
In a large pot of salted water, cook the linguine until it reaches al dente. Reserve one cup of pasta water, and drain the rest.
Put the pot back over the heat and add the anchovy oil and garlic. Bloom for 30 seconds. Add the anchovies and stir to cook an additional 30 seconds to a minute. They will dissolve completely into the oil. Add the linguine back to the pot, along with half the pasta water. Toss to combine. Toss in the peas, parsley and breadcrumbs. Add more pasta water to thin out the sauce. Serve with grated pecorino cheese. Give a good drizzle of olive oil and dig in. You’ll love this.
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