We've all been there: Beloved pals drop by for a surprise visit around dinnertime, and although you're delighted to see them, you're not sure what to feed them. Ro Ann Redlin rides to the aid of Eat Well, Eat Cheap readers with this quick, easy, delicious dish:
She notes, "If you have a well-stocked larder, this should be no problem. Suspend your thoughts about anchovies. The anchovies will dissipate in this recipe, leaving a deep, smoky flavor."
Ro Ann didn't provide a name for this dish, so we kicked around a few, including Pearl Harbor Pasta and Apache Linguine. But finally, in the interests of offending as few readers as possible, we decided upon a name that seemed to describe the ingredients as well as the circumstances:
Delightful Surprise Linguine
7 to 8 ounces dry linguine
high-quality olive oil
2 to 4 ounces good bottled or canned anchovies
2 cloves minced garlic
chopped flat leaf parsley to garnish
1. Cook linguine until al dente (it will continue cooking a bit), drain, and turn into a large pan.
2. Add anchovies and olive oil to taste. The pasta should be nicely coated. Cook until the anchovies "melt" and add the minced garlic at the very end.
Serves 3 to 4.
Note: Do not add cheese. Anchovies and Parmesan are both 'braggarts'' and together can overwhelm your dish.