Linguini with Garlic, Anchovies and Capers

At first glance this recipe doesn’t sound all that exciting – and possibly a little repulsive to anchovy haters. But hear me out, this dish is true alchemy. Really. No hyperbole here.

Pan roast whole garlic cloves in olive oil, add some anchovies, capers and red pepper flakes, toss with linguini and garnish with parsley. It actually produced a totally different flavor comprised of these humble ingredients. Alchemy, pure and simple.

I don’t even recall how I found the recipe, probably surfing Food Blog Search for a dish to use up some leftover anchovies in the frig. Pasta and anchovies go well together so when I came  across this recipe at Avenue Food I knew had a winner. This combination is so delicious that I have no doubt that it is some classic Cucina Povera recipe that is made all the time all over southern Italy, but I am just finding it. And it costs pennies to make. But the taste is so amazing that it will easily enter my dinner party repertoire, with homemade pasta just to fancy it up a bit. Yes, it’s that good!

I will be sending this to Sweet Artichoke for Presto Pasta Nights. Don’t forget to stop by on Friday for the Roundup!

Linguini with Garlic, Anchovies and Capers

1 lb linguini
40 cloves garlic, peeled, left whole (the original recipe called for 20, but I recommend doubling it!)
1/2 cup olive oil
4 anchovies, rinsed if packed in salt; simply add if packed oil
2 tablespoons capers
1/2 cup parsley, minced
1 teaspoon red pepper flakes
1/2 teaspoon salt

In small sauce or saute pan heat olive oil over low heat. Add garlic cloves and allow to cook and brown (30 minutes.) When garlic is half way done, bring pot of salted water to boil and cook linguini al dente. When garlic is done, add half of olive oil to a saute pan over medium low heat and add anchovies and mash to help them dissolve in the oil. Add capers, garlic, and red pepper flakes and cook over low heat for 2-3 minutes. Drain pasta, reserving 1/2 a cup of cooking water, and add pasta to saute pan with sauce. Add parsley to pan and swirl pasta and sauce, adding reserved cooking water if desired. Season with salt as desired and serve.


Recipes currently inspiring me:

Roast Chicken with Potatoes, Lemon and Capers at Blue Kitchen
Torta Della Nonna at Educated Palate
Thin Mint Mini Cheesecakes at Sticky, Gooey, Creamy, Chewy

This entry was posted in Italian, Pantry, Pasta, Presto Pasta Night, Quick, Seafood. Bookmark the permalink.

5 Responses to Linguini with Garlic, Anchovies and Capers

  1. Ruth Daniels says:

    Iade something similar last night from Jamie Oliver's latest mag-Italian, which is awesome . Thanks for sharing with Presto Pasta Nights

  2. Joanne says:

    It's amazing how much flavor a little bit of anchovies can impart! Looks delicious!

  3. Yum, yum, this is a mouthwatering pasta dish! Parsley, garlic and anchovies is a great combination!Thanks for sending it to PPN!

  4. Nutmeg Nanny says:

    It looks great! I do not cook a lot with anchovies but I hear they can make dishes amazing. I gotta give it a try!

  5. Shu Han says:

    that looks really simple but yummy!

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