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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 477 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.