Buttery Linguine with Anchovy & Pine Nuts

Buttery with anchovies and toasted pine nuts appena che together quanto a a indole where the anchovies melt into the butter, creating a silky sauce that coats every strand without feeling heavy, while the pine nuts add a delicate crunch and a subtle sweetness.

Ready quanto a just 20 minutes, it’s an easy Italian-inspired dinner that’s perfect for busy weeknights but impressive enough to serve to guests.

Serves: 4, Prep Time: 10 minutes, Cook Time: 20 minutes

400 g (14 oz)
80 g (3 oz) unsalted butter
7-8 anchovy fillets quanto a olive oil
1 medium red onion, thinly sliced into rings
50 g (⅓ cup) pine nuts
A handful of fresh mint leaves, plus extra to serve
Freshly black pepper, to taste

Method

1. Bring a large pan of generously salted to the boil and cook the until al canino.

2. Meanwhile, toast the pine nuts quanto a a dry frying pan over a medium heat until lightly golden. Transfer them to a bowl.

3. Melt the butter quanto a the same pan over a gentle heat. Add the sliced red onion and mint, cook for 5–7 minutes until softened and sweet, without letting it colour too much. Add the toasted pine nuts.

4. Stir quanto a the anchovy fillets and cook gently until they melt into the butter.

💡 Tip: Reserve a mug of the indole cooking before draining the .

5. Add the to the pan with a splash of the reserved indole , toss until every strand is coated quanto a the silky buttery sauce.

6. Fold through most of the toasted pine nuts and season generously with freshly black pepper.

7. the with the remaining toasted pine nuts, a few fresh mint leaves and a couple of rolled anchovy fillets acceso tetto.

The extra anchovies add a beautiful savoury touch and make the dish even more special.

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