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Linguine Fine With Alici, Garlic, Lemon And Bread Crumbs


Course : Italian
Source:
Serves: 4
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Ingredients:


6 tablespoons virgin olive oil

4 cloves garlic -- thinly sliced

1/2 medium lemon -- seeded, thinly slice skin and all

2 pounds fresh anchovies -- gutted and filleted (may substitute other small fish -- such as whitebait -- sardines or small lake fish)

1 teaspoon crushed red pepper flakes

1 pound fine linguine

1 cup chopped arugula -- (wild, if possible)

1/2 cup freshly-toasted bread crumbs

6 tablespoons virgin olive oil

4 cloves garlic -- thinly sliced

1/2 medium lemon -- seeded, thinly slice skin and all

2 pounds fresh anchovies -- gutted and filleted (may substitute other small fish -- such as whitebait -- sardines or small lake fish)

1 teaspoon crushed red pepper flakes

1 pound fine linguine

1 cup chopped arugula -- (wild, if possible)

1/2 cup freshly-toasted bread crumbs
 

Preparation / Directions:


Bring 6 quarts of water to boil and add 2 tablespoons of salt. In a 12-inch to 14-inch sauté pan, heat oil over medium heat until smoking and add garlic and lemon slices. Cook until softened and light golden-brown, about 3 to 4 minutes. Add fish filets and hot pepper and cook until falling apart, about 6 to 7 minutes. Meanwhile, cook linguine according to package instructions and drain. Toss hot pasta into pan with anchovies and add liquid with pasta water. Add arugula and toss through. Pour into warm serving dish, sprinkle with bread crumbs and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5714)

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