GARLIC ANCHOVY LINGUINE
This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
- While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g
PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS
This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams
LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES
Breadcrumbs give garlicky linguine with anchovies unexpected crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
- Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
- Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
- Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.
GARLIC LINGUINE
Here's an especially versatile side dish, showcasing Italian seasonings.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling water until done. Drain.
- Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
- Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 46.6 g, Fat 8.4 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 1.3 g, Sodium 8.6 mg, Sugar 4.3 g
GARLIC-HERB LINGUINE
Simple side dish to pair with any meat, poultry, or fish. Add your favorite steamed, grilled, or sauteed veggies!
Provided by Andrea Fahlor
Categories World Cuisine Recipes European Italian
Time 21m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
- Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 41.9 g, Cholesterol 61 mg, Fat 24.4 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 14.9 g, Sodium 626.4 mg, Sugar 1.9 g
GARLICKY LINGUINE WITH CABBAGE & ANCHOVY
This thrifty pasta dish of Savoy greens and crispy 'pangrattato' breadcrumbs is delicious in its simplicity
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
- Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it's very important that the garlic does not brown or it will spoil the flavour of the oil.
- Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
- To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
- Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.
Nutrition Facts : Calories 622 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO
Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.
Provided by Melissa Clark
Categories pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
- Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
- Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.
GARLIC ANCHOVY LINGUINE
This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.
Provided by Rachel
Categories Italian Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
- While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g
GARLIC ANCHOVY LINGUINE
This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.
Provided by Rachel
Categories Italian Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
- While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g
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