Anchovy linguine with garlic & parsley

The finest pasta I have eaten is of course in Italy; in a small family owned restaurant in Cinque Terra, Monterosso al Mare. It was simply made with the freshest produce with nothing like posh lobsters or white truffles on the plate. Yet it remains the best pasta that I have ever tasted. Guess the best things in life are often the most simple and freshest! Just cooked this for Sunday lunch with the Wifey and it is a pasta made with simple produce, easy to make and really delicious.

1. Cook linguine in boling salted water with olive oil for 10min till al dente
2. Drain the pasta and set aside.
3. Put 2 garlic gloves, thinly sliced into hot pan of olive oil & fry till golden brown

4. Add chopped anchovies (80gm serves 2) into pan and stir

5. Season with pepper and add chopped italian parsley. No more SALT!

6. Add pasta, mix and serve with cherry tomatoes. 

Prep time: 10mins     Cook time: 20mins     Level: Confirm can!

For the anchovies, you can get the marinated ones from the deli at any civilised supermarkets. Buy about 40gm per person that you are serving for. Some of my friends had the unfortunate experience when I was over generous with the anchovies. :)