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Recipe: Linguine with Spicy Broccoli and Garlic Sauce (using anchovies and parsley)

Main Dishes - Pasta, Sauces
LINGUINE WITH SPICY BROCCOLI AND GARLIC SAUCE

1 lb. linguine, uncooked
2 lb. fresh broccoli
2 tbsp. minced garlic
3 flat anchovy fillets, chopped
1/4 tsp. dried hot red pepper
3/4 cup olive oil
1/2 cup minced fresh parsley leaves

Cook the pasta according to package directions; drain.

Meanwhile, cut the broccoli into flowerets, peel the stems and cut crosswise into 1/2-inch pieces. In a large kettle of boiling water blanch the broccoli for 3-4 minutes, drain them in colander and refresh them under cold water.

In a large heavy skillet cook the garlic, the anchovies and the red pepper flakes in the oil over moderately low heat, stirring, until the garlic is golden. Add the broccoli and the parsley and cook the mixture, stirring until it is heated through. Add salt and pepper to taste. Serve the with the pasta immediately.

Adapted from source: Robert Foster
Menu Suggestions:

"I discovered that if you slow-roast the plum tomatoes that you can find all year long at the grocery store, they will have full, rich summer tomato flavor." - From: Barefoot Contessa Back to Basics


"Simple and delicious, it is easily adapted to the seasons, crowned with berries in spring, sliced nectarines or peaches in summer, and fresh figs in fall. In winter, Abbondanza tops the tart with preserves..." - From: Southern Italian Desserts

MsgID: 0819969
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
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