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!
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
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 |
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.
