Garlic anchovy linguine



6 tablespoons extra-virgin olive oil, 6 cloves garlic, chopped, 3/4 cup finely chopped broccoli floret,s 1/2 cup sliced mushrooms, 6 ounces anchovy fillets, chopped, 1 cup water, 1/4 cup chopped green onions, 1/2 cup diced tomatoes, 2 tablespoons finely chopped fresh parsley, 1 teaspoon extra-virgin olive oil, 1 (16oz) packet linguine pasta, 1 1/2 tablespoons crushed red pepper flakes, 1 pinch black pepper (optional)



Preparation Time – 20 minutes.  Cooking Time – 20 minutes.


  1. Heat 6 tablespoons olive oil in a large frying pan 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.

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

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