Linguine con colatura di alici, limone, pecorino e acciughe
From Gambero Rosso's video Watch the original
This recipe features linguine pasta tossed with anchovy sauce, lemon, and pecorino cheese, creating a flavorful and economical dish. The combination of garlic, olive oil, and fresh ingredients brings a delightful taste reminiscent of traditional cooking.
Ingredients
- linguine
- alici
- aglio
- olio
- peperoncino
- limone
- pecorino
- prezzemolo
- colatura di alici
- sale
- acqua
Instructions
- Prepare the sauce: Start by heating garlic in olive oil with a pinch of chili until the garlic is browned. Set the garlic aside.
- Cook the pasta: Boil the linguine in slightly salted water.
- Mix the ingredients: In a bowl, combine lemon juice, a pinch of salt, a splash of water, and some lemon zest.
- Combine pasta and sauce: Add the cooked linguine to the garlic oil mixture and stir to combine.
- Finish the dish: Add marinated anchovies, a drizzle of olive oil, and the prepared sauce with colatura, lemon, and parsley.
- Serve: Top with pecorino cheese and additional lemon zest before serving.
Converted from YouTube · Gambero Rosso ·
