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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


  • 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 facts

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


  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.