Anchovy Linguine

anchovy linguine
DifficultyBeginner

Fusion food with attitude! Use an Indian pickle to make a superb and super fast pasta dish...

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anchovy linguine
Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
 1 tbsp Maldon Sea Salt
 200 g Dried Linguine
 50 g Tinned Anchovy Fillets, reserve the oil and roughly chop the anchovies
 20 g Parmesan Cheese, grated
 ¼ tsp Black Pepper, freshly ground
 ½ tsp Olive Oil
1

Cook the linguine as per packet instructions, rule of thumb is usually around 10 Minutes. Before you place the pasta into the water sprinkle int he Maldon Sea Salt.

2

When the pasta is almost cooked, heat a sauté pan over a high heat, add to the pan the oil from the tinned anchovies, once hot (a matter of seconds) add the anchovies and Keralan Lemon Pickle, stir constantly for 30 Seconds and then add the pasta by using a pair of tongues. By doing this you will find you add some of the cooking water to the sauté pan. This is good as it will help keep all of the ingredients from sticking to the pan.

3

Serve between two plates, twirl it and serve as high as you can to keep the heat in the pasta and prevent the plate from cooling it too quickly... Sprinkle the remaining half of the parmesan cheese over the top, add a grind of freshly ground black pepper and a small drizzle of olive oil.

Ingredients

 1 tbsp Maldon Sea Salt
 200 g Dried Linguine
 50 g Tinned Anchovy Fillets, reserve the oil and roughly chop the anchovies
 20 g Parmesan Cheese, grated
 ¼ tsp Black Pepper, freshly ground
 ½ tsp Olive Oil

Directions

1

Cook the linguine as per packet instructions, rule of thumb is usually around 10 Minutes. Before you place the pasta into the water sprinkle int he Maldon Sea Salt.

2

When the pasta is almost cooked, heat a sauté pan over a high heat, add to the pan the oil from the tinned anchovies, once hot (a matter of seconds) add the anchovies and Keralan Lemon Pickle, stir constantly for 30 Seconds and then add the pasta by using a pair of tongues. By doing this you will find you add some of the cooking water to the sauté pan. This is good as it will help keep all of the ingredients from sticking to the pan.

3

Serve between two plates, twirl it and serve as high as you can to keep the heat in the pasta and prevent the plate from cooling it too quickly... Sprinkle the remaining half of the parmesan cheese over the top, add a grind of freshly ground black pepper and a small drizzle of olive oil.

Anchovy Linguine
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