Lemon Garlic Anchovy Linguine

Lemon Garlic Anchovy Linguine

Briny anchovies melt into garlicky olive oil for a quick, savory pasta brightened with lemon.

Total 30 min Makes 4 servings Calories 480/serving

Dietary

Pescatarian, Nut free

Allergens

Fish, Dairy, Wheat

This pantry-friendly linguine turns anchovy fillets into a silky, umami-rich sauce, mellowed with toasted garlic, red pepper flakes, and a generous squeeze of lemon. Finished with parsley and a dusting of Parmesan, it comes together in the time it takes to boil the pasta, making it a weeknight staple or a simple dinner for guests.

Ingredients

  • 12 ounces linguine
  • 1/3 cup extra-virgin olive oil
  • 8 anchovy fillets, finely chopped
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 lemon, zested and juiced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method

  1. Bring a 6-quart saucepan of salted water to a boil and cook the linguine according to package directions until al dente, reserving 1 cup of pasta water before draining.

  2. While the pasta cooks, heat the olive oil in a 9-inch skillet over medium-low heat and add the chopped anchovies, stirring until they dissolve into the oil, about 2 minutes.

  3. Add the sliced garlic and red pepper flakes to the skillet and cook, stirring often, until the garlic is fragrant and lightly golden, about 2 minutes.

  4. Pour in the white wine and simmer until reduced by half, about 2 minutes.

  5. Add the drained linguine to the skillet along with the lemon zest, lemon juice, and 1/2 cup of the reserved pasta water, tossing to coat and loosening with more pasta water as needed.

  6. Remove the skillet from heat and stir in the chopped parsley, Parmesan, salt, and black pepper, tossing until the sauce is glossy and evenly coats the pasta.

  7. Divide among bowls and serve immediately, topped with additional Parmesan if desired.

Rate this recipe

★ 3.3 (1)

Comments

    Log in to comment.

    Lemon Garlic Anchovy Linguine

    This pantry-friendly linguine turns anchovy fillets into a silky, umami-rich sauce, mellowed with toasted garlic, red pepper flakes, and a generous squeeze of lemon. Finished with parsley and a dusting of Parmesan, it comes together in the time it takes to boil the pasta, making it a weeknight staple or a simple dinner for guests.

    30 min 4 servings 480 cal

    Ingredients

    • 12 ounces linguine
    • 1/3 cup extra-virgin olive oil
    • 8 anchovy fillets, finely chopped
    • 6 cloves garlic, thinly sliced
    • 1/2 teaspoon red pepper flakes
    • 1/2 cup dry white wine
    • 1 lemon, zested and juiced
    • 1/2 cup fresh parsley, chopped
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil and cook the linguine according to package directions until al dente, reserving 1 cup of pasta water before draining.

    2. 2

      While the pasta cooks, heat the olive oil in a 9-inch skillet over medium-low heat and add the chopped anchovies, stirring until they dissolve into the oil, about 2 minutes.

    3. 3

      Add the sliced garlic and red pepper flakes to the skillet and cook, stirring often, until the garlic is fragrant and lightly golden, about 2 minutes.

    4. 4

      Pour in the white wine and simmer until reduced by half, about 2 minutes.

    5. 5

      Add the drained linguine to the skillet along with the lemon zest, lemon juice, and 1/2 cup of the reserved pasta water, tossing to coat and loosening with more pasta water as needed.

    6. 6

      Remove the skillet from heat and stir in the chopped parsley, Parmesan, salt, and black pepper, tossing until the sauce is glossy and evenly coats the pasta.

    7. 7

      Divide among bowls and serve immediately, topped with additional Parmesan if desired.