Garlic Anchovy Linguine

Garlic Anchovy Linguine
  • 6 tablespoons extra-virgin olive oil
  • 6 cloves garlic, chopped
  • 3/4 cup finely chopped broccoli florets
  • 1/2 cup sliced mushrooms
  • 6 ounces anchovy fillets, chopped
  • 1 cup water
  • 1/4 cup chopped green onions
  • 1/2 cup diced tomatoes
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon extra-virgin olive oil
  • 1 (16 ounce) package linguine pasta
  • 1 1/2 tablespoons crushed red pepper flakes
  • 1 pinch black pepper (optional)


  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.

05/05/2018
Garlic Anchovy Linguine, recipe PT15M PT1H 5 455 calories

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