- 1 (16 ounce) package linguini pasta
- 4 cloves garlic, minced
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 3 (2 ounce) cans anchovy filets
- 1 cup water
- Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
- Meanwhile, cook pasta in boiling salted water until al dente.
- Drain pasta. Toss with anchovy sauce.