Copyright Thomas Saaristo  All Rights Reserved
Garlic linguine
1/2 pound dried linguine
4 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
1 ounce anchovies in olive oil
Pinch crushed red pepper flakes

Bring a large pot of water to the boil. Slowly add 1/4 cup salt followed by the linguine.
Stir and cook 9 to 11 minutes until al dente

Meanwhile, heat the olive oil in a saute pan, add the garlic and cook until the garlic is
light golden. Add the anchovies along with half the olive oil in the can. Cook the
mixture gently until the anchovies fall apart. If the garlic begins to brown, remove it
from the pan

Add 1/4 cup of the pasta cooking water. Keep the sauce warm while the pasta finishes
cooking. Drain the pasta and put it back in the pot. Add the sauce and crushed red
pepper flakes, toss to coat the pasta and serve immediately.