Linguine with Lemon, Capers, and Anchovies

Name: Linguine with Lemon, Capers, and Anchovies
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 10.5 oz linguine (300 g); 5-6 anchovy fillets; 1 lemon; 1 clove garlic; Extra-virgin olive oil, salt, pepper, fresh parsley; 2 Italian rusks (friselle)

MammaVanna @vannacon

Linguine with Lemon, Capers, and Anchovies

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Ingredients

20 minutes

Serves 4 servings

10.5 ozlinguine (300 g)
5-6anchovy fillets
1lemon
1 clovegarlic
Extra-virgin olive oil, salt, pepper, fresh parsley
2Italian rusks (friselle)

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Steps

20 minutes

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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Cooksnaps

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MammaVanna @vannacon

Published in the US on July 01, 2026 14:01

Sono una nonna con la curiosità di una bambina, la voglia di sperimentare, di esplorare, di condividere le bellezze della vita con le persone che trovo sul mio cammino che sono il carburante per affrontare le difficoltà della vita stessa