Linguine with Lemon, Garlic and Anchovy Sauce
This recipe makes 4 servings
Ingredients
-
2 cans (50 g each) anchovy fillets
1 lb (500 g) linguine or spaghetti
1/3 cup (75 mL) extra-virgin olive_oil
1/3 cup (75 mL) chopped fresh Italian_parsley
4 cloves garlic, minced
2 large tomatoes, peeled, seeded and chopped
1/2 tsp (2 mL) finely grated lemon rind
1/4 cup (50 mL) lemon juice
1/2 tsp (2 mL) pepper
Preparation
Soak anchovies in cold water for 10 minutes. Drain and coarsely chop.
In large pot of boiling salted water, cook linguine for 8 to 10 minutes or until tender but firm. Drain well.
Meanwhile, in large heavy skillet, heat oil over medium heat. Add all but 1 tablespoon (15 mL) of parsley; cook, stirring, for about 1 minute or until wilted and darkened. Stir in anchovies and garlic. Cook, stirring, for 3 minutes or until garlic softens. Stir in 1/3 cup (75 mL) water.
Cook, breaking up anchovy fillets with back of wooden spoon. Add tomatoes, lemon rind and juice. Cook for 2 minutes or until tomatoes are heated through. Season with pepper.
Transfer linguine to heated serving bowl. Immediately pour sauce over top, tossing well to coat. Sprinkle with remaining parsley.
- Keywords : Main Course; Linguine; Lemons; Anchovies; Garlic;
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