Linguine with Anchovies, Broccolini and Chilli

Anchovies really are a wonder food.  Apart from being the crowning glory to any pizza they are wonderful in pasta and casseroles as well.  These strong, pungent little fish, the kind that have been filleted, salt-cured, and stored in olive oil, cook down and melt away leaving a delicious base for all sorts of sauces and I use them a lot.

This pasta dish has anchovies teamed with fresh and crunchy Broccolini (a sort of mini broccoli) and is a taste sensation with a bit of a chilli bite as well…  I used a green chilli but if you want it hotter use a red one and leave the seeds in as well…

Linguine with anchovies adn broccolini

Ingredients:

2 tablespoons good olive oil

1 large clove of garlic grated

1 long green chilli, seeded and finely chopped

1 small tin or jar of anchovies in oil (about 50 g)

I bunch of fresh Broccolini

2 tablespoons baby capers

Freshly grated parmesan cheese

Pepper to taste

Pasta cooked el dente

 

Method:

Bring a large pot of salted water to the boil for the pasta

When boiling, plunge the Broccolini in to blanch for a couple of minutes then remove

Cook pasta until al dente

In the meantime heat the olive oil in a large pan and gently fry the garlic, chilli and anchovies (you can include the oil from the tin)

Chop the Broccolini into one inch lengths and throw in with oil mixture along with the capers

When the pasta is ready to drain add a couple of tablespoons of the pasta water to the frypan if the mixture looks a little dry – this also gives a lovely texture to the sauce

Drain the pasta and toss the anchovies and Broccolini mixture through the hot pasta

Add pepper to taste

Serve topped with freshly grated parmesan cheese

 

Bon Appetit!  🙂

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