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21 December 2012,02:30 by
V.Chitralekha

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LINGUINE WITH COURGETTE-ANCHOVY SAUCE

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cook the linguine in plenty of boiling salted water until tender but still firm, about 8 to 9 minutes.
  • Meanwhile, heat margarine and the oil in a large, heavy frying pan and add the courgettes. Stir over medium heat until barely tender, about 3 minutes.
  • Add the anchovies and tomatoes and cook a further few minutes until the tomatoes are softened.
  • Taste and season with salt and pepper - be careful with the salt, as the anchovies are very salty and it probably will not be necessary to add any extra.
  • Drain the linguine and place in a heated serving bowl. Add the remaining margarine, cut into small pieces, the parsley and grated cheese and toss to combine.
  • Pour the sauce over and toss lightly again.
  • Serve at once on heated plates. 

INGREDIENTS

  • 1 kg linguine or other flat noodles
  • 300 grams margarine
  • 6 tablespoons Cooking oil
  • 10 firm young courgettes, thinly sliced 
  • 10 flat anchovy fillets, finely chopped
  • 6 large, ripe tomatoes, skinned, deseeded and chopped
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons finely chopped parsley
  • 100 grams freshly grated Parmesan cheese

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