Ingredients
- 1 pound of linguine
- 1/4 to 1/2 cup extra virgin olive oil
- 8 large garlic cloves, peeled and chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 2 ounce can of anchovy fillets with their oil
- 1/4 cup of Italian (flat-leafed) parsley, minced
- Salt to taste
- Freshly grated Parmesan cheese
- Extra crushed red chili flakes
Directions
-
Cook the pasta al dente and drain, reserving a cup of cooking water.
-
Heat the olive oil in a large skillet over medium heat and sautée all of the ingredients, except for the parsley and salt.
-
Use a spoon to break up the anchovies until they blend into the oil.
-
Toss the cooked pasta in the skillet along with the parsley and add salt to taste if needed.
-
Add some of the reserved pasta cooking water if the pasta seems dry.
-
Plate the pasta and serve with freshly grated Parmesan and extra crushed red chili flakes.
