Linguine with Garlic, Chilli and Anchovy
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.
Cooking time12 minutes
Prep time10 minutes
4 portions

Ingredients
- 400 grams linguini
- 40 grams Bertolli buttery spread plus extra to serve
- 4 garlic cloves finely sliced
- 4 marinated anchovy fillets
- 1 fresh red chilli finely sliced
- bunch of fresh parsley roughly chopped
Energy (kcal) | 439 kcal |
Energy (kJ) | 1836 kJ |
Protein (g) | 14.5 g |
Carbohydrate incl. fibre (g) | 76.0 g |
Carbohydrate excl. fibre (g) | 72.6 g |
Sugar (g) | 2.8 g |
Fibre (g) | 3.4 g |
Fat (g) | 7.9 g |
Saturated fat (g) | 1.6 g |
Unsaturated fat (g) | 5.6 g |
Monounsaturated fat (g) | 2.3 g |
Polyunsaturated fat (g) | 3.3 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 3 mg |
Sodium (mg) | 156 mg |
Salt (g) | 0.39 g |
Vitamin A (IU) | 680 IU |
Vitamin C (mg) | 8.7 mg |
Calcium (mg) | 42 mg |
Iron (mg) | 3.77 mg |
Potassium (mg) | 285 mg |
Instructions
- Bring a large saucepan of slightly salted water to the boil.
- Cook the linguine “al dente”.
- In a large frying pan, heat the Bertolli with Butter, and add garlic, anchovies and chilli.
- 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.
- Drain the linguine and add to the sauce with a little of the pasta water.
- Mix well, stirring in a second spoon of Bertolli with Butter as well as parsley to taste.
- Serve immediately.