linguine with salsa verde

By pdav

Ingredients

• 1 pound linguine pasta
• 1 cup packed flat-leaf parsley leaves
• 3 tablespoons capers
• 1 clove garlic
• Juice of 1 lemon
• 1 teaspoon anchovy paste
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• One 3 3/4-ounce can sardines, drained 1/4 cup chopped kalamata olives

Preparation

Step 1

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, using a food processor, finely chop the parsley, capers, garlic, lemon juice and anchovy paste. Add the olive oil and pulse to combine; season with salt and pepper.

In a large bowl, flake the sardines with a fork. Add the parsley mixture and the pasta and toss, adding the reserved pasta cooking water to thin the sauce as desired. Top with the olives.

rachel ray magazine