Linguine with Garlic and Soy

Linguine with Garlic and Soy
Photo by Tina Rupp


  • 3 anchovy fillets or 1 teaspoon anchovy paste
  • 12 ounces linguine
  • 1 14-ounce can vegetable broth
  • 1 12-ounce bag shelled edamame (soybeans), thawed
  • 2 tablespoons Italian parsley, finely chopped
  • 3 tablespoons olive oil
  • 1/8 teaspoon red pepper flakes
  • + 2 more ingredients
    • 6 cloves garlic, peeled and thinly sliced
    • 2 tablespoons grated pecorino or Parmesan (optional)

In a large skillet, over medium heat, cook the garlic in 2 tablespoons of the olive oil until golden, about 5 minutes. Add the red pepper flakes and anchovies and cook until the anchovies are dissolved, about 1 minute. Add the edamame and broth. Increase heat to medium-high and simmer until the e...

View full recipe at My Recipes


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