zesty anchovy, garlic & chilli linguine

I originally made this delicious dish with tagliatelle and then made it again for lunch yesterday….with linguine. They are both equally moreish and perfectly suited to the ingredients. Spaghetti is another great alternative!
If I was asked what my favourite pasta was I would have to say this one.
Besides anchovies being undeniably fishy, they are also incredibly salty, and I love salt. They add beautiful complexity to any dish or sauce and have a rich, umami flavour.

Served whole, chopped or emulsified into a sauce, this is one ingredient I always have in my kitchen.

This pasta is undeniably a delicious, simple and flavourful meal that you will return to again and again.

ingredients | serves 4 | easy
300g-400g linguine, cooked according to package instructions
2 birds eye chillies, finely chopped
12-16 anchovy fillets, finely chopped
zest and juice of 2 medium sized lemons
3t finely chopped garlic
bunch fresh parsley, finely chopped
bunch fresh cilantro/coriander, finely chopped
bunch chives, chopped
2T olive oil
2t anchovy oil
1T butter
black pepper
finely grated parmesan, to serve

how to
Heat the olive oil, anchovy oil and butter in a large skillet and cook the garlic on a low heat, while stirring, until cooked. Take care not to burn the garlic.
Turn off the heat and tip the cooked pasta into the garlic and oil mixture. Toss.
Add the remaining ingredients except the parmesan and toss to coat.

Serve with lots of parmesan and more black pepper on the side.

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