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Linguini with Anchovy Sauce Recipe - Linguine alle Acciughe

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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
  • Pepper
  • 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

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