Linguine with marinated anchovies and lemon cream

By GialloZafferano · 40 min

Ingredients

Instructions

1. Marinate the anchovies for 10 minutes with the juice of half a lemon, a pinch of salt and a splash of water.
2. Whisk the remaining lemon juice and zest with the parsley, olive oil, salt and black pepper to make a dressing.
3. Cook the linguine until al dente.
4. Transfer the marinated anchovies into the dressing.
5. In a skillet, gently warm olive oil with the garlic clove, then remove the garlic.
6. Add pasta water, lemon zest and anchovy colatura to the skillet.
7. Toss the linguine with the Pecorino Romano and more pasta water until creamy.
8. Plate the pasta over the marinated anchovies, top with extra anchovy fillets and spoon the remaining dressing over it.

Summarized from GialloZafferano's video. Watch it for the details.

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