Linguine with Shallots & Anchovies
Photo Credit: Savory Magazine, 2020
Caramelized shallots, anchovies, and spicy red pepper packs a huge punch of flavor in this quick weeknight pasta dinner. This go-to-meal is quarantine friendly that it uses pantry staples that you probably already have on hand. No shallots? No problem. Just use 1 small red onion instead. No linguine? Again, no problem, just use spaghetti or angel hair pasta, if you have it in your pantry.
Serves 4
Ingredients:
12 oz dried linguine pasta
3 tablespoons olive oil
3 large shallots, peeled and thinly sliced
½ (2 oz) can anchovies in olive oil
½ teaspoon crushed red pepper, or to taste
1 lemon
2 tablespoons finely chopped parsley, for garnish
Directions:
Heat a large pot of salted water to a boil on high. Cook the linguine according to package directions, reserving ½ cup cooking liquid.
Meanwhile, in an 8-inch skillet, heat the oil on medium-high. Add the shallots and season with salt. Cook until golden, 6 to 8 minutes, stirring often. Add the anchovies with some of the oil and crushed red pepper. Cook 2 min., until anchovies have dissolved, stirring and breaking them up. Remove from heat.
Finely grate all of the zest and squeeze 2 tablespoons of the juice from the lemon. Add both to skillet. Drain linguine and return to empty pot. Add contents of skillet to linguine along with reserved pasta water. Toss until well combined. Season with salt and pepper to taste. Garnish with the parsley, if desired.
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