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6 tb Virgin olive oil
4 Garlic cloves; thinly sliced
1/2 Lemon; seeded, thinly slice
; skin and all
2 lb Fresh anchovies; gutted and
-filleted
(may substitute other small
-fish; such as
Whitebait; sardines or small
-lake fish)
1 ts Crushed red pepper flakes
1 lb Fine linguine
1 c Chopped arugula (wild; if
-possible)
1/2 c Freshly-toasted bread crumbs
Bring 6 quarts of water to boil and add 2 tablespoons of salt. In a 12-inch
to 14-inch saute pan, heat oil over medium heat until smoking and add
garlic and lemon slices. Cook until softened and light golden-brown, about
3 to 4 minutes. Add fish filets and hot pepper and cook until falling
apart, about 6 to 7 minutes. Meanwhile, cook linguine according to package
instructions and drain. Toss hot pasta into pan with anchovies and add
liquid with pasta water. Add arugula and toss through. Pour into warm
serving dish, sprinkle with bread crumbs and serve. This recipe yields 4
servings.
Yields
4 servings
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