Linguine with Anchovy Sauce and Peas

  • 25 mins
  • 7 ingredients
  • Servings 6
  • Prep 15 min
  • Cook 10 min
  • Cuisine
  • Skill Level


  • 2 garlic cloves,minced
  • 1/4 cup extra virgin olive oil
  • 10 to 12 anchovy fillets, mashed into a paste
  • 1/2 tsp red pepper flakes
  • 1/2 cup fresh or frozen peas,thawed
  • 1 lb of linguine cooked al dente
  • Freshly grated Parmesan cheese
This is an easy pasta dish that gains its genesis from Venice Italy. Serves 6.


  • In a small skilled over medium heat saute the garlic in olive oil until it begins to soften. Be careful not to burn.
  • Stir in the anchovy fillets and cook for 2 to 3 minutes,stirring continuously.
  • Stir in the red pepper flakes and the peas and  lower the heat.
  • Cook pasta according to package directions.
  • Put pasta in a large bowl, add the sauce and toss.
  • Dust with fresh Parmesan cheese and serve.

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