Linguine with Chilli, Anchovies, Tomatoes, Olive Oil & Basil

Name: Linguine with Chilli, Anchovies, Tomatoes, Olive Oil & Basil
Yield: Serves 6 as an entrée
Cuisine: Italian
Ingredients: 2-3 bird’s eye chillies, finely chopped; freshly grated parmesan cheese; 1 cup torn basil leaves, plus about 24-30 small basil leaves for decoration; freshly ground black pepper; 3 tablespoons finely shredded flat-leaf parsley; 4 Roma tomatoes, peeled and deseeded, then cut into 4 or 6 wedges depending on size; 6-8 anchovy fillets, drained and finely chopped; 2-3 cloves garlic, finely chopped and with any green shoots removed; 100 ml extra virgin olive oil; 480 g dried linguine

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This simple pasta dish has remained on the menu at Bistro Moncur since we opened in 1993. It is very easy to make and always enjoyable to eat; real comfort food.

Ingredients

480 g dried linguine
100 ml extra virgin olive oil
2-3 cl

Oceania
Europe
Italy
Australia
France
Starter
Fish course
Pescatarian
Provence
Pasta
Mediterranean

Method

Bring 6 litres of salted water to the boil and cook the pasta as directed on the packet - it should be al dente.
Meanwhile, select a large, wide pan that will hold all the cooked pasta, pour in the olive oil and warm over a low heat. Add the garlic, parsley and chillies and cook slowly until the garlic begins to change colour slightly, then add the anchovies an