Linguini with Anchovy Sauce is a traditional Neapolitan Christmas Eve dish, but it's quite good enough to enjoy at any time. Don't over-sauté the anchovies, lest they loose their freshness and flavor.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 2/3 cup olive oil
- 2 cloves garlic
- 1/4 pound salted anchovies (the kind sold whole in tins, at delicatessens), rinsed, boned, and minced
- Abundant minced parsley
- 1 1/2 pounds linguini or vermicelli (you could also use spaghetti if need be)
Bring a pot of lightly salted water to a boil and add the pasta. While it's cooking sauté the two cloves of garlic in the oil in a large skillet, removing them once they have browned (don't let them burn). Stir in the parsley and the anchovies, together with a tablespoon or two of the pasta water. Turn off the flame and continue stirring the sauce to dissolve the anchovy filets. Season with a grind of pepper, and as soon as the pasta is done drain it. Transfer it to the skillet and toss it with the sauce over a low flame for a few seconds. Serve.
I'd suggest a rich white wine, along the lines of a Fiano di Avellino, with this.
Yield: 6 servings Linguini with Anchovy Sauce