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Recipe: Linguini with Anchovies, Garlic and Parmigiano


At Masseria in DC’s Union Market District, Chef Nick Stefanelli serves freshly made linguini with his signature house-made XO sauce. For an easy-to-prepare home version, Chef Stefanelli offers a flavorful anchovy and garlic sauce using Italian-made dried linguini from Gerardo di Nola, the historical pasta factory in Gragnano, Italy.

Makes 4 servings

1 pound Italian-made linguini
4 ounces extra virgin olive oil
1/4 pound butter
4 cloves garlic, thinly sliced
8 Anchovies in olive oil, chopped
1 bay leaf
1 small bunch fresh parsley, chopped
Freshly ground black pepper
1/4 pound Parmigiano-Reggiano, grated

Bring a large pot of water to a boil and season with salt. Add the linguini. Stir the pasta every minute or so to make sure it is not clumping together and sticking. In another pot, add the oil and butter and let it slowly melt over medium heat. Once the butter is melted add the garlic, anchovies and the bay leaf. Cook the garlic until it is soft and translucent and the anchovy breaks down. Remove the bay leaf and add ¼ cup of the pasta water to stop the garlic from cooking. Once the linguini has cooked for about 8-9 minutes strain and add it to the anchovy garlic sauce.

To serve, toss the pasta in the sauce until well combined. Divide pasta between four dishes and garnish each with parsley, pepper, and freshly grated Parmigiano-Reggiano.

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