What's for Dinner? Sicilian Style Linguini

No, this is a not a "saucy" Italian dish. It isn't supposed to be.

1/2 lb (8 oz) linguini

olive oil

3 cloves garlic, minced

1 (2 ounce) can anchovy fillets

2 T pine nuts (pignolis)

juice and zest of 1 lemon

1/2 t hot pepper flakes

pinch dried mint

freshly ground black pepper to taste

2 T freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package, reserving 1/4 cup pasta water if needed.

Meanwhile, in a large frying pan or skillet, heat a little olive oil over medium heat. Stir in garlic and anchovies and cook til anchovies dissolve, about 2 minutes.

Add the pine nuts, juice, zest, mint and hot pepper flake.

Immediately toss sauce with hot drained pasta. Toss with cheese. If mixture appears dry, add a little reserved pasta water.

I served the pasta with extra cheese and a thick slice of garlic bread.