Bold and briny, this linguine dish stars anchovies sautéed in olive oil with garlic and chili flakes. A quick, flavorful pasta for adventurous palates.
Ingredients:
1 (16 ounce) package linguini pasta
4 cloves garlic, minced 6 tablespoons olive oil
2 tablespoons chopped fresh parsley
3 (2 ounce) cans anchovy filets
1 cup water
Directions:
Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta. Toss with anchovy sauce.
