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Linguini with Anchovy Sauce Recipe - Linguine alle Acciughe

User Rating 5 Star Rating (1 Review)


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

User Reviews

 5 out of 5
Add some Bread Crumbs, Member TAGSAngel

My Mom always made this with Bread Crumbs. She called it Poor Man's Macaroni. After the oil and anchovies are hot, add plain 4c (or your favorite brand) bread crumbs. Make sure there's plenty of oil to make the bread crumbs wet. Not drenched but just nicely moist all over. After mixing it altogether with the pasta (I use angel's hair or cappalini (thin) then bake it in the oven for 5-10 minutes. Yummy. Although I have found it to be an acquired taste. My non Italian friends (that find it just a tad dry) like to put the Crab Sauce over it (another Christmas eve staple in our house)

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