Linguine con acciughe, peperoncino e aglio
Linguine with Anchovies, Chilli & Garlic

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my linguine with anchovies, chilli & garlic for you to enjoy.

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It’s still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is a crisp green salad and a chilled bottle of Vermentino wine.

TwitterFacebook

4

Serves

8

Ingredients

Pasta Recipes, Meat-Free Recipes, Healthy Recipes

Type

Ingredients

  • 3 tablespoons olive oil
  • 3 garlic cloves, peeled & halved
  • 1 teaspoon dried chilli flakes
  • 4 anchovy fillets in oil, drained & chopped
  • 80g fresh white breadcrumbs
  • 500g linguine
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • Salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest linguine with anchovies, chilli & garlic! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Place a medium frying pan over a low heat, pour in the olive oil and gently fry the garlic until golden all over. Remove the garlic and add the chilli flakes and anchovies to the pan. Cook for about 3 minutes or until the anchovies are melted into the oil, stirring with a wooden spoon. Set aside.
  2. Place a clean frying pan over a medium heat and toast the breadcrumbs until crispy and golden brown. Set aside.
  3. Cook the linguine in a large saucepan of salted boiling water until al dente. To get the perfect al dente bite, cook the pasta for 1 minute less than instructed on the packet. Once the linguine is cooked, drain and tip back into the same pan it was cooked in.
  4. Return the pan of linguine to a low heat and pour over the anchovy oil, chopped parsley and breadcrumbs. Stir it all together for 30 seconds to allow the flavours to combine fully.
  5. Serve immediately.

GINO’S TIP: Don’t waste the ends of fresh bread loaves. If a loaf is beginning to turn stale, blitz it into crumbs, tip the crumbs into a freezer bag and freeze for use in recipes like this.

Once you’re done, simply sit back and enjoy your linguine with anchovies, chilli & garlic and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Linguine in a Southern Italian Sauce with Anchovies & Capers

View Recipe

Next Recipe

Pasta with Rabbit Ragu

View Recipe

Discuss This Recipe

More RecipesGet Inspired

ZABAIONE AL LIMONCELLO CON FRAGOLEZabaione with Limoncello & Strawberries

Zabaione is an old Venetian dessert traditionally made with Marsala wine (or sometimes vin santo), but here I’ve given it a southern Italian twist by using limoncello – a lemon-flavoured liqueur that is produced mainly in Campania. It’s made from Amalfi lemons, which are famous for their wonderful sweet flavour and fragrance and exceptionally large size. Raspberries are equally delicious with...

6

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Linguine Alla AmatricianaLinguine With Cherry Tomatoes, Pancetta And White Wine

With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.

4

Serves

10

Ingredients

Pork

Main Ingredient
View Recipe

Bruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta

Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.

4

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Torta Al CaffeCoffee and Ricotta Tart

Every Italian loves coffee but I have decided to dedicate this recipe to my good friend Peter Andre. I have never met another man that loves coffee more than I do, so this delicious coffee and ricotta tart is especially for those of you who are like us. The creamy ricotta cheese paired with the strong coffee is amazing.

10

Serves

14

Ingredients
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe