linguine all'acciugata
linguine with anchovies
This is an almost identical Tuscan/Ligurian dish to the recipe for Spaghetti allo Scammaro, minus the pinoli and the raisins. I think Acciugata deserves its own space though because of how it places anchovies firmly centre stage. Be very aware of how salty this dish can get though, as both capers and anchovies have the potential to create a real car crash of a meal unless you’re careful.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
chop and cook the garlic and anchovies
boil and cook the pasta
combine the pasta and toppings
linguine with anchovies
INGREDIENTS
FOR FOUR PEOPLE
2 tblspns capers, or to taste
80g anchovy fillets, or to taste
1 clove garlic fresh parsley
PASTA
400g dry linguine
MANTECATURA (?)
slight to moderate
METHOD
Begin with the garlic, add half the anchovies, allow them to ‘melt’ and add the capers. Add the pasta al dente and some cooking water and combine until cooked. Serve each portion with torn anchovies, parsley and cayenne pepper.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
