Linguine with Caramelized Onions and Anchovies

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Before I cooked/made this recipe, I read all reviews. I encourage anyone to make this anchovy pasta sauce. Keep the sauce in the freezer. Turns out that this sauce, similar to caeser salad sauce, is delicious on various meats and seafood. Bottom line...delicious!
Annie, Fremont, CA

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Emeril Lagasse just a good man and great personality ,good food Thank You Sir

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This recipe is even BETTER leftover, as the flavors really marry. In our family we add strips of skinless, roasted red peppers to the onions as they are carmelizing. Also be very generous with the fresh ground pepper!

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I made this for anchovy lovers and they said it was great but could have used more anchovies. I used the two cans, maybe 3 next time. Also used three big onions and really cooked them down. Defineatly save pasta water to moisten up.

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Wow. I used two cans of anchovies, and the flavor was intense...almost nutty. Of course, I love anchovies, so if you don't like them, don't make this!! I think the onions really balance the strength of the fish, so for me it was really great.

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I followed the advice of the poster before me and only used 1 can of anchovies. I wish I had used two! The flavor is wonderful, the onions mix so nicely with the anchovies. I increased the garlic, though and that worked well for me.

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The taste was too strong with all of the anchovies. I will not make this again.