- 1 pound linguine
- 1 cup olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets
- 5 hot cherry peppers, seeded and sliced
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.