Linguine with no-cook ancovy dressing recipe
Linguine with no-cook ancovy dressing
This really is a main course made in minutes and it always amazes me that a sauce based on quite severe ingredients tastes so sweet when warmed by the pasta. It's full of goodness,too - essential oils from the anchovies, the heart-protective qualities of garlic, vitamin C from the lemon, tomatoes and herbs and slow-release protein from the linguine. (Serves 4)
Anchovies: 50g can
Garlic: 1 clove, finely chopped
Capers: 1 tablespoon, rinsed
Lemon: 1, grated zest and juice
Extra-virgin olive oil: 6 tablespoons
Linguine, fresh or dried: 275g
Cherry tomatoes: 6
Fresh flat-leaf parsley: 2 large sprigs, finely chopped
Chives: half handful, finely snipped
Put the anchovies, with any of the oil still clinging to them, but not the whole canful of oil, into a mortar / Add the garlic, capers and lemon zest and crush until they start to become smooth / Pour in the lemon juice / Add the oil a little at a time until the mixture combines / Cook the pasta according to the packet instructions / Tip the pasta into a bowl / Pour in the dressing / Tip on the tomatoes, parsley and chives and mix well / Serve.
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