Imagine twirling your fork into a plate of golden, glistening linguine that transports you straight to the sun-drenched coastlines of Italy. This isn't just another pasta dish—it's a symphony of flavors that will make your taste buds dance with Mediterranean magic! Our Linguine Fine with Alici combines the bold umami of anchovies, the brightness of fresh lemon, and the irresistible crunch of toasted bread crumbs in a recipe so simple yet so extraordinary, you'll wonder why you haven't been cooking like this your entire life.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g linguine
- 100g alici (anchovies)
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 100g bread crumbs
- 50ml olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea salt to properly season the pasta.
- While the water heats, toast the bread crumbs in a dry skillet over medium heat until golden brown and crispy. Stir constantly to prevent burning. Set aside in a separate bowl.
- In the same skillet, heat olive oil over medium-low heat. Add minced garlic and carefully sauté until fragrant but not browned, approximately 1-2 minutes.
- Add anchovies to the garlic and oil, using a wooden spoon to break them down. They will dissolve and create a rich, savory base for the sauce.
- Add lemon zest to the anchovy mixture, stirring to combine and release aromatic oils.
- Cook linguine in the boiling salted water until al dente, typically 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
- Transfer the cooked pasta directly into the skillet with anchovy-garlic mixture. Toss vigorously to coat, adding reserved pasta water as needed to create a silky sauce.
- Finish with fresh lemon juice, cracked black pepper, and half of the toasted bread crumbs. Mix thoroughly.
- Plate the linguine, garnishing with remaining toasted bread crumbs, chopped fresh parsley, and an extra drizzle of olive oil.
Tips
- • Always salt your pasta water generously—it should taste like seawater to properly season your pasta from the inside out. • When toasting bread crumbs, watch them like a hawk! They can go from golden to burnt in seconds. • Use high-quality anchovies for the most authentic flavor profile. • Reserved pasta water is your secret weapon for creating a silky, emulsified sauce. • Don't overcook the garlic—it should be fragrant, not bitter. • For extra richness, use good quality extra virgin olive oil. • Finish the dish with fresh parsley for a pop of color and fresh flavor.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 25g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 45mg
