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| Linguine w. Garlic & Oil |
| A classic. Omit the anchovies if you wish, but I wouldn't recommend it. The quantities here will serve 2 Ingredients 1/2 lb dried linguine 4 tablespoons extra virgin olive oil 3 garlic cloves, thinly sliced half a 2 ounce can anchovies in olive oil crushed red pepper flakes Method Bring a large pot of salted water to the boil. Add the pasta and cook according to package directions. Heat the olive oil in a sauté pan, add the garlic and cook until the garlic is light golden. Add the anchovies along with half the olive oil in the can. Cook the mixture gently until the anchovies fall apart. If the garlic begins to brown, remove it from the pan [though this may be an indication that your heat is too high]. Add 1/4 cup of the pasta cooking water. Keep the sauce warm while the pasta finishes cooking. Drain the pasta and put it back in the pot. Add the sauce and crushed red pepper flakes, toss to coat the pasta and serve immediately. |
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