Linguine with Garlic, Chilli and Anchovy

  • Prep
    10 mins
  • Cook
    12 mins
  • Serves
  • Skill

This linguine recipe is a twist on the classic spaghetti con aglio, olio, peperoncino (garlic, oil and chilli), a dish commonly eaten in Italy when you are hungry and in a hurry! The addition of anchovies complements the creaminess of Bertolli with Butter, giving the pasta dish the extra flavour it deserves.


  • 400 g linguini
  • 40 g Bertolli with Butter plus extra to serve
  • 4 garlic cloves, finely sliced
  • 4 marinated anchovy fillet
  • 1 fresh red chilli, finely sliced
  • bunch of fresh parsley, roughly chopped


  1. Bring a large saucepan of slightly salted water to the boil.
  2. Cook the linguine “al dente”.
  3. In a large frying pan, heat the Bertolli with Butter, and add garlic, anchovies and chilli.
  4. On medium heat, allow the ingredients to cook in the Bertolli with Butter for about 3 minutes. Remove from heat when the anchovies have dissolved and the garlic has softened.
  5. Drain the linguine and add to the sauce with a little of the pasta water.
  6. Mix well, stirring in a second spoon of Bertolli with Butter as well as parsley to taste.
  7. Serve immediately.

Quick, easy, and delicious. This dish needs a simple accompaniment to match – which is why salad will go with it perfectly!