Linguine with anchovies and garlic

    15 min

    Need a quick mid-week supper fix? This is a simple, flavourful dish literally prepared in minutes if you use fresh pasta. It's a typical Christmas eve dish in many parts of Europe. The chopped up anchovies break down into the sauce.

    58 people made this

    Serves: 6 

    • olive oil, for frying
    • 4 cloves garlic, minced
    • 1 (500g) packet linguine
    • 2 tablespoons chopped fresh parsley
    • 175g (6 oz) anchovies
    • 225ml (8 fl oz) water

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Brown garlic in olive oil over medium heat. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
    2. Meanwhile, cook linguine according to packet instructions and drain. Toss with anchovy sauce and serve.

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    Reviews in English (51)


    This was absolutly amazing. Everyone needs to try this delicious recipe. I did doctor it up some by adding chopped green onions, extra garlic, chopped celery, and about a teaspoon of crushed red pepper. When the dish was done I threw the pasta right into the anchovy skillet along with a chopped tomato, two more chopped green onion, and a handful of chopped parsley--WOW!!! I'm sure without the additions it's still good, but I recommend adding your own personal touch.  -  13 Nov 2003  (Review from Allrecipes US | Canada)


    I'm am anchovy fan and this is THE way to do anchovies. I'm not a fan of linguini, though, so I normally make this with spaghetti. A few tips: I don't add any water. I use more olive oil, though. You don't really need to simmer anchovies, just heat them through. Don't let them fall apart completely, you want some fillet pieces in there. This recipe relies on quality ingredients, so get the GOOD anchovies and oil. ALWAYS Use fresh parsley. I add it when I toss the pasta with the sauce, I don't cook it. I also add a lot of fresh black pepper. There's also no need for parmesan, it would just make this too salty.  -  25 Aug 2004  (Review from Allrecipes US | Canada)


    This is a christmas eve dish in our familty. It is a part of the feast of seven fishes. We let the oil cook for hours with the anchovies and garlic in it. It gives it great flavor. When we do the anchovies they are chopped up very small and then they boil down in the oil so that those who are not fond of looking at the anchovies don't see them. Very good recipe..and the longer it simmers the better it is!!!!  -  26 Dec 2007  (Review from Allrecipes US | Canada)