Linguine con Aglio e Olio -- Flat Spagetti with Oil and Garlic


prep 1:00       total 1:00



1 lb. linguine, cooked
1-1/4 cup extra virgin olive oil
6 to 7 cloves garlic, sliced
Salt and pepper to taste
1 can anchovies, drained
Parmesan cheese


Cook linguine according to package directions only to al dente. While pasta is cooking, heat olive oil in a frying pan and lightly brown garlic. Add mashed anchovies a few minutes before garlic is finished. Salt and pepper to taste.

Drain the pasta well, reserving 1 cup of the water. Toss together the linguine, and oil, garlic, anchovy mixture and at least 3 tablespoons of Parmesan cheese.

Add some of the reserved water to moisten the pasta (as it may be a bit dry), but do not make it too wet.

Serve immediately with additional parmesan cheese.

Author's Comments

This was a staple dish at our home especially during any lenten season. It was especially popular and became a tradition on Christmas Eve, when only fish dishes would be eaten in an Italian (read Sicilian) Home.

Taken from my cookbook, "The Old Country Italian Cookbook", by Donald JP La Marca.

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