Broccoli and chilli linguini

all details

This dish can be ready in 15 minutes. The oil in which the garlic is fried gives an intensity to the dish and the garlic chips add texture.

Broccoli and chilli linguini
Photo: Natalie Boog

Ingredients

  • 2 small heads broccoli, cut into florets
  • 500g linguini
  • 4 cloves garlic, finely sliced
  • 1/2 cup extra virgin olive oil
  • 2 small red chillis, chopped
  • 6 anchovy fillets, chopped (optional)
  • Sea salt
  • Freshly ground white pepper
  • Parmesan, shaved

Method

Blanch broccoli in boiling salted water for four minutes, drain and refresh. Cut into small pieces. Cook linguini in boiling water as per packet instructions. Drain and place in a large bowl. Drizzle with a little oil to stop sticking. Fry garlic in olive oil until pale golden brown. Remove with a slotted spoon and drain on paper towel. Heat oil again and fry broccoli, chilli and anchovies for two minutes. Pour over pasta, season and toss. Serve in bowls with fried garlic on top. Serve with a green salad and parmesan.

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  • Main Ingredients - Broccoli, Pasta
  • Cuisine - Italian

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3 reviews so far

  • Rating: 0.5 out of 5 stars

    Recipe listed as vegetarian, with anchovies. Hmmm. Maybe you need a new category "Vegetarian option", i.e. only if leaving out the anchovies. It would be nice if recipe writers put some thought into this for "meatless Monday" please! Just leaving out an ingredient that gives a lot of the flavour of the dish can leave the resulting meal pretty bland sometimes, so it would be nice to see a *genuinely* vegetarian recipe.

    Commenter
    Kaylo
    Location
    Date and time
    June 24, 2013, 5:48PM
  • Rating: 3.5 out of 5 stars

    I made this with fresh pappardelle and added about 200g of green banana prawns and it was really good.

    Commenter
    sonialastrega@gmail.com
    Location
    cyberspace
    Date and time
    June 25, 2013, 9:24AM
  • Rating: 0.5 out of 5 stars

    Pasta with slices of GOLDEN FRIED GARLIC on top? Grated parmesan on hot anchovies? Forget this 70s Aussie mishmash and go for the real thing. Here it is:
    1. Boil the broccoli pieces (not too small) WITH the pasta in well salted water. This is a must.
    2. Gently heat chopped anchovies in olive oil until "dissolved"
    3. Drain the pasta and veg, mix in the hot anchovy/oil, add a good drizzle of quality olive oil and a little chilli.
    For added crunch, mix the anchovy oil with breadcrumbs and toast on the flame. This is the base for the evergreen Italian classic dish orecchiette alle cime di rapa.

    Commenter
    wyatte
    Location
    Date and time
    October 31, 2013, 6:54PM

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