Buttery linguine with anchovies and toasted pine nuts come together in a pasta where the anchovies melt into the butter, creating a silky sauce that coats every strand without feeling heavy, while the pine nuts add a delicate crunch and a subtle sweetness.

Ready in just 20 minutes, it’s an easy Italian-inspired dinner that’s perfect for busy weeknights but impressive enough to serve to guests.

Serves: 4, Prep Time: 10 minutes, Cook Time: 20 minutes

  • 400 g (14 oz) linguine
  • 80 g (3 oz) unsalted butter
  • 7-8 anchovy fillets in olive oil
  • 1 medium red onion, thinly sliced into rings
  • 50 g (⅓ cup) pine nuts
  • A handful of fresh mint leaves, plus extra to serve
  • Freshly ground black pepper, to taste

Method

1. Bring a large pan of generously salted water to the boil and cook the linguine until al dente.

 

2. Meanwhile, toast the pine nuts in a dry frying pan over a medium heat until lightly golden. Transfer them to a bowl.

3. Melt the butter in the same pan over a gentle heat. Add the sliced red onion and mint, cook for 5–7 minutes until softened and sweet, without letting it colour too much. Add the toasted pine nuts.

4. Stir in the anchovy fillets and cook gently until they melt into the butter. 

💡 Tip: Reserve a mug of the pasta cooking water before draining the linguine.

5. Add the linguine to the pan with a splash of the reserved pasta water, toss until every strand is coated in the silky buttery sauce.

6. Fold through most of the toasted pine nuts and season generously with freshly ground black pepper.

7. Finish the linguine with the remaining toasted pine nuts, a few fresh mint leaves and a couple of rolled anchovy fillets on top.

The extra anchovies add a beautiful savoury touch and make the dish even more special.

 

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