Linguine with Marinated Anchovies and Pecorino

Name: Linguine with Marinated Anchovies and Pecorino
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Linguine pasta 0.7 lb; Anchovies to be cleaned and frozen 1.8 lbs; Pecorino cheese 3.5 oz; Colatura di alici (fishsauce) to taste; Lemon peel to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Water to taste; Garlic 2 cloves; Lemon juice 1; Lemon peel 1; Lemon juice 1; Parsley to taste; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: Low
Note + marinating time for the anchovies (10 minutes)

PRESENTATION

Recipe by
Sebastian Fitarau

Linguine with marinated anchovies and Pecorino is a first course dish made from common ingredients, yet they manage to amaze with their bold combination. Anchovies are often used for tasty appetizers, like breaded anchovies or marinated anchovies, but they are also perfect for first courses like this one we are presenting, where the flavor of the anchovies is enhanced by a light marinade: the citronette adds freshness and aroma to the dish, complemented by Pecorino which, with its unmistakable taste, gives character and depth. Every forkful will be an explosion of flavors. With this recipe, you will be able to satisfy even the most demanding palates; it is perfect for family lunches as well as special occasions.

If you are looking for other first courses with anchovies, also try:

Pasta with Cherry Tomatoes and Anchovies
Paccheri with Anchovies and Cherry Tomatoes
Spaghetti with Anchovies and Breadcrumbs
Pasta with Anchovy Cream
Pasta with Cantabrian Anchovies and Burrata Stracciatella

INGREDIENTS

Linguine pasta 0.7 lb (320 g)

Anchovies 1.8 lbs (800 g) - to be cleaned and frozen

Pecorino cheese 3.5 oz (100 g)

Colatura di alici (fishsauce) to taste

Lemon peel to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

Water to taste

Garlic 2 cloves

Lemon juice 1

for the citronette: Lemon peel 1; Lemon juice 1; Parsley to taste; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Linguine with Marinated Anchovies and Pecorino

To prepare the linguine with marinated anchovies and Pecorino, first grate the zest of a lemon 1 and set it aside. Prepare the citronette by pouring the oil, lemon juice 2, and finely chopped parsley 3 into a bowl.

Add some grated lemon zest 4, season with salt and pepper 5, and emulsify 6.

Now focus on cleaning the anchovies. Take the head between your fingertips, at the level of the gills 7, applying slight pressure to remove it, during this operation you will eliminate the head, spine, and entrails 8. Open the anchovies like a book and rinse to remove all impurities 9.

Place the anchovies in a baking dish, season with salt 10, drizzle with lemon juice 11, add water until they are completely covered 12. Let marinate for 10 minutes.

Remove the anchovies from the first marinade and dip them in the citronette 13. Meanwhile, cook the linguine in salted boiling water 14. In a pan, pour a drizzle of oil and add the garlic 15, and let it fry for a few minutes.

Remove the garlic and pour a ladle of pasta cooking water 16, add some grated lemon zest 17, and a drizzle of anchovy juice 18.

Drain the linguine and put them in the pan, pour a ladle of pasta cooking water 19. Add the remaining grated lemon zest 20, the Pecorino 21, and stir until you get a creamy sauce.

Plate by placing 5 marinated anchovies on the plate 22, a nest of spread linguine, the creamy sauce, and finish by placing two more marinated anchovies on the surface of the pasta and a drizzle of citronette 23. The linguine with marinated anchovies and Pecorino are ready to be enjoyed 24.

Storage

It is advisable to consume the linguine with marinated anchovies and Pecorino immediately.

Tip

If you are a fan of spicy flavors, you can fry fresh chili along with the garlic. You can serve with a few slices of lemon. Do not marinate the anchovies too long as they may fall apart during cooking.

If you are not familiar with cleaning fish, you can buy 14 oz (400 g) of cleaned anchovies from the fishmonger.

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze for at least 96 hours at -0.4°F (-18°C) in a domestic freezer marked with 3 or more stars, as per guidelines from the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.