Italian
Linguine with Garlic, Oil, Chili and Anchovy Colatura
by Gambero Rosso · 452K subscribers on YouTube
A very quick recipe that can be prepared in 7 minutes, the cooking time of the pasta. A classic aglio olio e peperoncino with a marine boost from the colatura and a grating of lemon zest.
- Cook
- 7 min
- Difficulty
- easy
Ingredients
7 items- LinguineAs needed for 2 servings
- 1 pcsGarlic1 whole clove
- ParsleyA generous bunch, chopped
- Chili PepperTo taste (fresh or dried)
- Extra Virgin Olive OilAbundant
- Colatura di Alici1 spoonful
- Lemon ZestGrated zest of 1 lemon
Method
- Put a generous amount of extra virgin olive oil in a large pan or wok.
- Add a whole clove of garlic and some chopped parsley. Cook over medium heat to infuse the oil.
- When the garlic is golden, remove and discard the garlic and parsley to leave only the flavored oil.
- Add a generous amount of fresh chopped parsley and a splash of pasta cooking water to prevent burning.
- Add chili pepper (fresh or dried) to taste.
- Meanwhile, cook the linguine in boiling salted water until al dente.
- Drain the pasta directly into the pan with the oil, reserving some pasta water.
- Add a spoonful of colatura di alici (anchovy colatura) and toss well, adding more pasta water if needed to create a creamy sauce.
- Finish with freshly grated lemon zest.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
