Try this Linguini with Anchovy and Caper Sauce recipe, or contribute your own.
Suggest a better descriptionSoak the anchovy filets in cool water for 30 minutes. Drain, pat dry, and chop finely. Set aside. In a skillet, heat the oil and saute the garlic until it turns to a light brown. Remove the garlic with a slotted spoon and discard. To the skillet, add the capers, olives, parsley, water, and pepper and cook for 5 minutes. Remove from the heat. Add the anchovies to the skillet and, with a wooden spoon, stir until the anchovies dissolve into the olive oil sauce. Cook the linguini, drain and transfer to a warm bowl. Pour the sauce over all, toss lightly, and serve immediately. Yield: 4 Servings Source: The Joy of Pasta Posted to FOODWINE Digest 13 Dec 96 From: Rod Grant
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 | ||
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Calories: 515 | ||
Calories from Fat: 147 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 121.6mg | 37 % | |
Sodium 903.6mg | 31 % | |
Potassium 491.6mg | 13 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 63.2g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 515
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