Linguine con Acciughe e Olive Nere (serves 4)

What a deliciously simple pasta dish this is. Only a few ingredients – pasta, garlic, anchovies, olives, parsley, good olive oil and a splash of lemon juice.

10 oz. gluten free linguine (2 oz. is recommended per person so I threw in a bit extra)
2 tbsp. olive oil
2 large cloves of garlic – cut into little pieces
1 tin of anchovy fillets with salt – drained and sliced
12 black olives – pitted and cut into small pieces
2 tbsp. parley – finely chopped
1 tbsp. freshly squeezed lemon juice
Freshly ground black pepper

Cook and drain the pasta.
While the pasta is cooking, heat 1 tbsp. of olive oil in a frying pan and when hot, but not sizzling, add the garlic and let soften but not brown. Tip in the sliced anchovies (you will be surprised, they will melt before your very eyes, hence you can’t see them in the recipe only taste them).
When the anchovies have melted turn off the heat and stir in the olives and parsley.
Add the mixture to the linguine, pour over a tablespoon of olive oil, the lemon juice and season with freshly ground black pepper.
Toss well and serve.


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