Linguine Fine with Alici, Garlic, Lemon and Bread Crumbs



4 servings



6 tbsp. virgin olive oil
4 cloves garlic, thinly sliced
1/2 lemon, seeded, thinly sliced, skin and all
2 lbs. fresh anchovies, gutted and filleted (or substitute other sm. fish, such as whitebait, sardines or
small lake fish)
1 tsp. crushed red pepper flakes
1 lb. fine linguine
1 cup chopped arugula (wild, if possible)
1/2 cup freshly toasted bread crumbs


Bring 6 quarts of water to boil and add 2 tbsp. of salt. In a 12-inch to 14-inch sauté pan, heat oil over medium heat until smoking and add garlic and lemon slices. Cook until softened and light golden-brown, 3 to 4 minutes. Add fish filets and hot pepper and cook until falling apart, 6 to 7 minutes.

Meanwhile, cook linguine according to package instructions and drain. Toss hot pasta into pan with anchovies and add liquid with pasta water. Add arugula and toss through. Pour into warm serving dish, sprinkle with bread crumbs and serve.

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