Lemon Caper Linguine with Anchovies
Lemon Caper Linguine with Anchovies
Ingredients
- 1 pound linguine, dried
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, minced
- 6 anchovy fillets, oil-packed, drained and finely minced
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons capers, drained
- 1 lemon, zested and juiced
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the linguine and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic, finely minced anchovy fillets, and red pepper flakes (if using). Cook for 2 to 3 minutes, stirring constantly with a wooden spoon or spatula, until the garlic is fragrant and the anchovies have completely dissolved into a paste.
⏱️ 3 min - 3
Add the drained capers, lemon zest, and fresh lemon juice to the skillet. Stir well to combine. Pour in 1 cup of the reserved pasta cooking water and bring the sauce to a gentle simmer. Cook for 2 minutes, allowing the sauce to slightly reduce and the flavors to meld.
⏱️ 3 min - 4
Add the drained linguine directly to the skillet with the sauce. Add the unsalted butter and half of the chopped fresh parsley. Toss vigorously with tongs for 1 to 2 minutes, until the pasta is well-coated and the sauce has emulsified, becoming glossy. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 2 min - 5
Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve immediately in individual bowls, garnished with the remaining fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Caper Linguine with Anchovies
Ingredients
- 1 pound linguine, dried
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, minced
- 6 anchovy fillets, oil-packed, drained and finely minced
- 1/2 teaspoon red pepper flakes, optional
- 2 tablespoons capers, drained
- 1 lemon, zested and juiced
- 1/2 cup fresh parsley, chopped, plus more for garnish
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the linguine and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic, finely minced anchovy fillets, and red pepper flakes (if using). Cook for 2 to 3 minutes, stirring constantly with a wooden spoon or spatula, until the garlic is fragrant and the anchovies have completely dissolved into a paste.
⏱️ 3 min - 3
Add the drained capers, lemon zest, and fresh lemon juice to the skillet. Stir well to combine. Pour in 1 cup of the reserved pasta cooking water and bring the sauce to a gentle simmer. Cook for 2 minutes, allowing the sauce to slightly reduce and the flavors to meld.
⏱️ 3 min - 4
Add the drained linguine directly to the skillet with the sauce. Add the unsalted butter and half of the chopped fresh parsley. Toss vigorously with tongs for 1 to 2 minutes, until the pasta is well-coated and the sauce has emulsified, becoming glossy. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 2 min - 5
Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve immediately in individual bowls, garnished with the remaining fresh parsley.
⏱️ 1 min