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Includes
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Linguine with Garlic, Chilli and Anchovy

This linguine with garlic 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!
  • 22 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Linguine with Garlic, Chilli and Anchovy

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

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      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.

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