Best 10 Garlic Anchovy Linguine Recipes

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Introducing the journey to discovering the irresistible flavors of garlic anchovy linguine, a pasta dish that tantalizes taste buds with its harmonious blend of savory, salty, and umami flavors. Embark on a culinary adventure as we delve into the world of garlic anchovy linguine, unveiling the secrets behind its captivating taste, and guiding you through the steps to create this delectable dish in the comfort of your own kitchen.

Here are our top 10 tried and tested recipes!

GARLIC ANCHOVY LINGUINE



Garlic Anchovy Linguine image

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

6 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
¾ cup finely chopped broccoli florets
½ cup sliced mushrooms
6 ounces anchovy fillets, chopped
1 cup water
¼ cup chopped green onions
½ cup diced tomatoes
2 tablespoons finely chopped fresh parsley
1 teaspoon extra-virgin olive oil
1 (16 ounce) package linguine pasta
1 ½ tablespoons crushed red pepper flakes
1 pinch black pepper

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

LINGUINE WITH ANCHOVY AND WALNUTS



Linguine with Anchovy and Walnuts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Salt
1 pound linguine
1/2 cup extra-virgin olive oil
1 teaspoon Calabrian chile paste, or more if desired
1/2 teaspoon colatura di alici di Cetara or fish sauce
1 anchovy fillet, finely chopped
1 cup freshly grated Parmigiano-Reggiano
1 cup baby arugula, roughly chopped or torn
1/2 cup mint leaves, roughly chopped or torn
1/2 cup walnuts, toasted and chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
  • In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
  • Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

LINGUINE WITH ANCHOVY HOT PEPPERS



Linguine with Anchovy Hot Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine
1 cup olive oil
4 cloves garlic, minced
6 anchovy fillets
5 hot cherry peppers, seeded and sliced
1 tablespoon chopped parsley
Salt and pepper, to taste

Steps:

  • Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
  • Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.

LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES



Linguine with Garlic, Breadcrumbs, and Anchovies image

Breadcrumbs give garlicky linguine with anchovies unexpected crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 loaf round rustic bread (about 1 pound), trimmed of crust, bread coarsely torn
1 1/2 cups extra-virgin olive oil
11 garlic cloves (8 whole, 3 minced)
Coarse salt
1 pound linguine
15 anchovy fillets, rinsed and finely chopped
2 small dried red chiles, crumbled
4 1/2 teaspoons fresh lemon juice plus zest of 1 lemon (1 lemon total)
1 bunch fresh flat-leaf parsley, chopped
Freshly ground pepper

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.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER



Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories     dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Provided by Mindy Fox

Categories     Pasta     Kid-Friendly     Quick & Easy     Parmesan     Anchovy     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

  • Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
  • Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
  • While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
  • Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

GARLICKY LINGUINE WITH CABBAGE & ANCHOVY



Garlicky linguine with cabbage & anchovy image

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

400g linguine or spaghetti
1 small Savoy cabbage , cut into 1cm-wide slices
4 tbsp olive oil
5 garlic cloves , thickly sliced
50g can anchovy in olive oil
large pinch crushed chilli flakes
1-2 tbsp olive oil
50g fresh white breadcrumb
4 tbsp finely chopped parsley
2 tbsp freshly grated pecorino or Parmesan

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

QUICK ANCHOVY AND GARLIC SAUCE



Quick Anchovy and Garlic Sauce image

Yum Yum if you like anchovies. Salty, creamy, buttery, garlicky, luscious and easy. 2 entree servings or 4 appetizer servings

Provided by mandabears

Categories     European

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

5 tablespoons butter
1 (2 ounce) can flat anchovies packed in oil
4 teaspoons minced garlic (about 5-7 cloves)
3 tablespoons olive oil
1/3 cup light cream
grated parmesan cheese

Steps:

  • 1/2 pound pasta for 2 generous servings.
  • Prepare the sauce while the pasta water is boiling.
  • I like to use vermicelli.
  • In a small skillet melt the butter.
  • Add minced garlic.
  • Cook until golden brown until it smells toasted.
  • Do not let it scorch or it will taste bitter.
  • When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
  • Cook and stir until the anchovies dissolve.
  • If the pasta is not cooked yet, turn off the heat.
  • When the pasta is cooked, finish the sauce.
  • Add light cream to the sauce, and cook until it comes to a rolling boil.
  • Pour over the well drained pasta and toss vigorously.
  • Serve with parmesan cheese.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES



Spaghetti with Olive Oil, Garlic and Anchovies image

Categories     Fish     Garlic     Pasta     Quick & Easy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 8

1/4 cup olive oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
8 ounces spaghetti
1 teaspoon fresh lemon juice
Freshly ground pepper
Chopped fresh Italian parsley
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO



Midnight Pasta With Anchovies, Garlic and Tomato image

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

Salt, as needed
1/2 pound bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, thinly sliced
4 to 8 oil-packed anchovy fillets, chopped (optional)
Large pinch of red-pepper flakes, plus more for serving
1 1/2 tablespoons tomato paste
1/2 small lemon, zested
Handful of coarsely chopped parsley or basil leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

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.

Tips and Conclusion

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment. There are many different ways to make garlic anchovy linguine, so feel free to adjust the recipe to your own taste.
  • If you don't have anchovies, you can substitute another type of fish, such as sardines or herring.
  • Be careful not to overcook the pasta. It should be cooked al dente, or slightly firm to the bite.
  • Serve immediately. Garlic anchovy linguine is best enjoyed fresh from the pan.

    Conclusion:

    Garlic anchovy linguine is a delicious and easy-to-make dish. It's perfect for a quick, weeknight meal or a special occasion dinner. With its simple ingredients and bold flavors, this dish is sure to please everyone at the table.

    So next time you're looking for a new pasta recipe to try, give garlic anchovy linguine a try. You won't be disappointed!

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