Linguine with anchovies and pine nuts 

Linguine with anchovies and pine nuts can be made in just a few minutes: while the pasta is cooking in plenty of salted water, you can prepare the sauce for this tasty first course. A few minutes of cooking in a pan and anchovies, capers, pine nuts and olives are ready to enrich the freshly drained linguine. With all their, satisfying, flavor. Enjoy your meal!

Anchovies, capers, olives and pine nuts are the four main ingredients of the sauce of this linguine with anchovies and pine nuts, a versatile recipe suitable for both a dinner with friends and family. It is a satisfying, tasty and quick first course to make; In fact, the sauce can be prepared in a few simple steps during the cooking of the pasta: the linguine, once drained, are immediately ready to welcome the typically Mediterranean flavor of the sauce. Anchovies are among the most common fish and the dishes prepared in the Genoese area with these species of fish are often considered poor cuisine; Yet the characteristically salty taste adapts to every course, from appetizers to main courses. This is the recipe for linguine with anchovies and pine nuts.

INGREDIENTS

400 g linguine

70 g lightly toasted pine nuts

12 anchovy fillets in oil or 6 salted anchovy fillets

100 g salted capers

3 tbsp oil

2-3 cloves of garlic

200 g pitted olives

abundant parsley

salt

freshly ground pepper

PREPARATION

Prepare the sauce: quickly desalt the capers under running water and then leave them for 1 hour immersed in cold water, then drain and dry them. Rinse the anchovies under running water and let them dry on kitchen paper. In a saucepan, heat the three tablespoons of oil, brown the garlic cloves and then remove them, add the olives and capers, add the anchovies and let them melt by crushing them with the help of a wooden spoon. Remove the container from the heat and set aside. Boil the linguine al dente in plenty of salted water to a boil, drain, transfer to a serving dish and season with the freshly heated sauce, sprinkle with pine nuts, finely chopped parsley and pepper. Serve at the table.