Linguine fine with alici, garlic, lemon and bread crumbs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Virgin olive oil |
| 4 | Garlic cloves; thinly sliced | |
| ½ | 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 | pounds | Fine linguine |
| 1 | cup | Chopped arugula (wild; if possible) |
| ½ | cup | Freshly-toasted bread crumbs |
Directions
Bring 6 quarts of water to boil and add 2 tablespoons of salt. In a 12-inch to 14-inch saute 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. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5714 broadcast 01-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-03-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.