Authentic home cooking from Italy, with US measurements. 
Linguine with Lemon, Capers, and Anchovies
Linguine with Lemon, Capers, and Anchovies
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- 1
Bring a pot of lightly salted water to a boil with the lemon peel. Meanwhile, in a large skillet, melt the anchovies, grated lemon zest, and minced garlic in extra-virgin olive oil. Add a bit of the lemon-infused boiling water, then add the uncooked linguine and start cooking it risotto-style.
- 2
Add water a little at a time as you would for risotto, stirring with a wooden spoon until the pasta is cooked (about 10 minutes). Add freshly chopped parsley and pepper, then serve.
- 3
For extra crunch, lightly moisten the friselle, coarsely chop them, and sauté in a skillet with a drizzle of olive oil. Add them to the linguine before serving.
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