A very simple dish prepared in minutes. Serve with French or Italian bread.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.

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  • Meanwhile, cook pasta in boiling salted water until al dente.

  • Drain pasta. Toss with anchovy sauce.

Nutrition Facts

438 calories; protein 16.6g 33% DV; carbohydrates 55.1g 18% DV; fat 17.4g 27% DV; cholesterol 19.1mg 6% DV; sodium 830.5mg 33% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2006
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. Read More
(60)

Most helpful critical review

Rating: 3 stars
10/13/2009
Easy to make - however we thought this was just ok. I added a small onion chopped and about 1 teaspoon red pepper flakes per the suggestion of other reviews. I omitted the parsley since I didn't have fresh. I like ceasar salad dressing with real anchovies however this just wasn't what I expected. My son ended up adding salt to the dish and thought that made it better. Will not make again. Hoping left overs will taste better. Read More
(2)
62 Ratings
  • 5 star values: 44
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/08/2006
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. Read More
(60)
Rating: 4 stars
08/25/2004
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. Read More
(45)
Rating: 5 stars
12/26/2007
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!!!! Read More
(38)
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Rating: 5 stars
09/24/2003
A nice, tasty dish that is easy to throw together with things already in your cupboard. I added four cloves of minced garlic as well as some mushrooms for some extra punch. Although this strays far from the original recipe, I steamed up some spinach and mushrooms and mixed it in as well to add some vitamins and minerals. Served with some garlic bread, this was delicious! If you don't have canned anchovies on hand, you can substitute anchovy paste (1/2 teaspoon per anchovy fillet) -- I used two tablespoonsful and it turned out very nicely. Read More
(19)
Rating: 5 stars
09/24/2003
Great recipe for a fast and satisfying meal. I used chicken broth instead of water which provided an extra layer of flavour. Yum. Would make it again for a quick and hearty week night dinner. Read More
(13)
Rating: 5 stars
02/18/2006
So good! When I make this I double the garlic (7 or 8 cloves) and just use one can of anchovies. I also add red pepper flakes. Its an awesome dish but pretty rich. I usually serve it with a salad or as a side dish to chicken. Read More
(12)
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Rating: 4 stars
12/13/2010
Very good recipe! If you enjoy traditional authentic Italian cuisine you will enjoy this recipe. The only modification I made to the recipe is as follows: - I substituted 3 (2.0 oz.) cans of Anchovy Filets for 1 (2.0 oz.) can Anchovy Filets chopped. The reason for the substitution: My husband is Italian and the recipe matches the same method utilized by his Mother (from Italy) with the exception of the quantity of anchovies. In her preperation she uses one can of anchovy filets in olive oil and it has always produced a mild fish flavor as opposed to the overpowering anchovy flavor by using three. Top with freshly grated Italian cheese (of your choice) and enjoy! =) Read More
(9)
Rating: 5 stars
12/19/2003
This did not taste like I expected it to. I thought it would be salty but it wasn't. My husband and daughter loved it. I added tomatoes mushrooms green pepper and garlic powder. This was so easy to make but next time I will use can clams instead of anchovies. Read More
(9)
Rating: 5 stars
10/15/2006
My fiance and I estimated that you would likely pay 16-20 for a plate like this in a restaurant in town!! And it was soooooo easy! Really delicious with some chopped tomatoes and brocoli in it and feta cheese on top. Thanks for the truly amazing recipe! Next time I think I'll add shrimp or mussels to it and make a 25 recipe or more! Read More
(8)
Rating: 3 stars
10/13/2009
Easy to make - however we thought this was just ok. I added a small onion chopped and about 1 teaspoon red pepper flakes per the suggestion of other reviews. I omitted the parsley since I didn't have fresh. I like ceasar salad dressing with real anchovies however this just wasn't what I expected. My son ended up adding salt to the dish and thought that made it better. Will not make again. Hoping left overs will taste better. Read More
(2)