SARDINIA - Linguine anchovies and artichokes
SKU:
Linguine with Artichokes and Anchovies
Prep & Cook Time: 45 minutes
Servings: 4
Ingredients
- 11 oz Viaggio linguine
- 5 oz spring onion, finely sliced
- 24 oz Viaggio artichokes, drained
- 3.5 oz Viaggio extra virgin olive oil
- ½ cup white wine
- 3.5 oz anchovy fillets, cut into 2 cm pieces
- 1.5 oz pine nuts
- Fresh parsley, chopped
- Salt, to taste
- 1 garlic clove
Instructions
- In a large pan, heat Viaggio extra virgin olive oil over medium heat. Add the garlic clove and cook until golden, then remove it. Add the sliced spring onion and sauté for 2–3 minutes. Add a ladle of water and let it simmer for 10–12 minutes until softened.
- Add the drained Viaggio artichokes to the pan and cook for 10 minutes. Pour in the white wine and let it evaporate.
- While the artichokes are cooking, toast the pine nuts in a dry pan over medium heat for 4–5 minutes, stirring occasionally until golden. Cut the anchovy fillets into small pieces.
- Bring a large pot of salted water to a boil. Cook the Viaggio linguine until al dente, then drain.
- Add the chopped parsley and anchovies to the artichoke mixture. Cook for about 5 minutes until the anchovies begin to melt into the sauce.
- Add the drained pasta to the pan with the sauce. Toss well to combine. Sprinkle with toasted pine nuts, mix again, and serve hot.
ENJOY!
