Linguini with Anchovies, Garlic, Lemon and Chilli

Week 3 of July Recipe A Week Challenge - PASTA

If you are looking for something quick, easy and yummy to whip up - this is your answer.

I'm not a fan of anchovy, therefore I chose this recipe in an attempt to change my mind.  Did it work?? No... just kidding!! It was surprisingly yum and full of conflicting flavours that ultimately pulled together quite well. The extreme salt from the anchovy was counterbalanced by the extreme sour and tang of the fresh lemon juice.  Genius!  I ran out of fresh pecorino, but I imagine with this shaved on top we have a winner.

Ingredients: (Serves 4)

500g Linguini
4 tbsp olive oil
2 garlic cloves, finely sliced
6 Mediterranean Delicacies anchovy fillets
1/2 cup fresh parsley, finely chopped
1-2 chillies, finely chopped
juice of 1 lemon
salt & pepper to taste
fresh pecorino to serve

Instructions:

In a large pot of salted, boiling water, cook the pasta until al dente.
In the meanwhile, heat the olive oil in a frying pan and fry the garlic and anchovies for a minute before adding the parsley, chillies and lemon juice.
Turn off the heat.
Reserve 2 cups of the pastas cooking water and toss the drained pasta with the anchovy sauce.
Add some of the reserved cooking water and stir to coat the pasta. If the pasta seems dry, add more of the cooking liquid.
Season to taste and serve with freshly grated pecorino and parsely.

Tip: serve this with some crusty bread or perhaps some herbed bread crumbs. Using fresh breadcrumbs, fry them in a little bit of olive oil with a garlic clove and finely chopped herbs until they turn golden brown. The crunch will be great with the al dente pasta. 


Recipe from Simply Delicious Blog
July Recipe A Week Challenge courtesy of Claudz