Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat. Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water. Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry. Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.
Time 20m Yield 6 servings Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well. In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet. Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.
Time 40m Yield 6 Number Of Ingredients 13 Steps:
Heat 6 tablespoons olive oil in a large skillet 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. 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 anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Lightly brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes. Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta. Toss with anchovy sauce.
Time 25m Yield 4 servings Number Of Ingredients 7 Steps:
Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat. Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.
Time 20m Yield 2 servings. Number Of Ingredients 9 Steps:
Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. ) While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat. Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Time 20m Yield 2 or 3 servings Number Of Ingredients 7 Steps:
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the linguine when the water boils. Combine the garlic and oil in a deep 10-inch skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor. When it is just beginning to color on one side, add the nuts and the pepper flakes. Remove the garlic when it colors on the other side; cook the sauce another minute or so. Add the anchovies, and increase the heat to medium, mashing them into the oil as they cook. As soon as they dissolve, almost immediately, add 1/2 cup of the pasta’s cooking water to the pan. Remove the sauce from the heat until the pasta is cooked. When the pasta is still a little undercooked – about 2 minutes less time than usual – drain it, then turn it into the pan with the sauce. Cook the linguine in the sauce, stirring and tossing constantly, until all the liquid has been absorbed and the linguine are tender. Serve immediately.
Time 22m Yield 3 serving(s) Number Of Ingredients 5 Steps:
I dont remember how big the anchovy cans are, but they are those little oblong cans twith the fillets in olive oil. Cook pasta, open the anchovy cans and use the olive oil in them to coat the pasta so it doesnt stick together. set aside. Add more olive oil to a skillet, enough to coat all the pasta well later on. (Not much since it is already coated). Saute the garlic and onions in the olive oil. Add the chopped ahchovies and a good bit of pepper. (a lot of black pepper is good in this). Pour the mixture over pasta and mix well to coat all the pasta, serve as it is with no cheese or other toppings. If you add fresh chopped basil and a touch of lemon juice, it completely changes the dish. I like both of them..
Time 25m Number Of Ingredients 10 Steps:
Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time. Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it’s very important that the garlic does not brown or it will spoil the flavour of the oil. Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready. To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese. Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.
Yield 4-6 servings Number Of Ingredients 10 Steps:
Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid. Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat. While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool. Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
