linguine with anchovy garlic sauce
Judge me all you want for avoiding these weird little fishies prior to this recipe. While I realize anchovies aren’t very exotic or rare to find in a ton of dishes I’ve managed to avoid them due to my lingering childhood phobia – you want me to eat WHAT out of a can filled with oil? But after watching my trusted America’s Test Kitchen and seeing this pasta recipe (which called for homemade pasta that I did attempt and fail at) I thought I’d give the sauce another whirl with some good ole’ boxed pasta because it was UNBELIEVABLE! So simple, super flavorful, and not fishy at all. This will for sure be a staple recipe going forward.
**Also side-note, HUGE thank you to my wonderful friend Dana for letting me borrow her nice camera to see if I can get the hang of taking better quality pictures!
1 lb linguine
1/4 cup olive oil
1/2 tbs anchovy paste or 4 minced anchovies (if using paste I would up this to 1 tbs – be brave folks!)
3 minced garlic cloves
1 tbs lemon juice
3 tbs minced fresh parsley
1 tsp fresh ground black pepper
salt as needed
Boil salted water with a tbs of olive oil and cook pasta until al dente. Save 1/2 cup of the pasta water. While pasta is boiling cook garlic & anchovies in the olive oil for just a few minutes over medium heat until garlic is golden – whisk consistently.
Turn off heat and squeeze in lemon juice and toss in parsley. Add pasta to the sauce and toss, adding the pasta water as needed to loosen the sauce slightly. Add pepper and salt to taste if needed. That’s it! You can’t get any easier and tastier than that!