Anchovy, garlic and chilli linguine with Parmesan

Anchovy, garlic and chilli linguine with Parmesan

This delicious pasta recipe only takes 20 minutes to make. We love the combination of anchovy, garlic and chilli and one simply cannot go wrong with a few shavings of Parmesan on top of a bowl of mouth-watering pasta.

Anchovy, garlic and chilli linguine with Parmesan

By Samantha O'Keefe Serves: 8

Ingredients

  • 80ml (1/3 cup) olive oil
  • 4 garlic cloves, peeled and mashed into a paste
  • 1 x 80g jar anchovies
  • pinch red chilli flakes
  • 500g linguine
  • handful Parmesan, grated + extra
  • shavings, to garnish
  • 30ml (2 tbsp) fresh parsley, finely chopped + extra, to garnish
  • 60g butter, cubed and chilled
  • lemon juice, to season
  • sea salt flakes and freshly ground black pepper, to taste
  • lemon wedges, to serve

Instructions

1

Heat the olive oil in a good-quality sauté pan or high-sided frying pan over medium-low heat. Add the garlic, anchovies and chilli flakes and cook gently until the garlic has caramelised. Be careful because the garlic burns fairly quickly!

2

Meanwhile, bring a large saucepan of salted water to a boil. Cook the linguine until al dente, about 10 minutes. Toss the hot linguine straight into the pan with the anchovies and sprinkle with lots of Parmesan, parsley and butter cubes. Season with a big squeeze of lemon and salt and pepper. Serve garnished with Parmesan shavings and chopped parsley. Add a side of lemon wedges for squeezing.

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