Linguine with no-cook ancovy dressing recipe

Linguine with no-cook ancovy dressing
Linguine with no-cook ancovy dressing

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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