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Linguine with Hard-Cooked Eggs and Anchovies

slideshow Fast Weekday Pastas

  • Servings: 6

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  • 5 large eggs
  • 1 pound linguine
  • 4 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 4 ounces oil-packed anchovies, drained and finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons small capers, drained and rinsed
  • 2 tablespoons red wine vinegar
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 teaspoon freshly ground pepper


  1. Put the eggs in a saucepan and cover with cold water. Bring to a boil over moderate heat, then simmer over low heat for 10 minutes and drain. Transfer the eggs to a bowl of ice water to chill before peeling. Split the eggs and remove the yolks. Reserve the whites for another use. Press the yolks through a fine-mesh sieve into a small bowl.
  2. In a large pot of boiling salted water, cook the linguine until al dente; reserve 1/3 cup of the pasta cooking water; drain.
  3. Meanwhile, in a large nonstick skillet, melt the butter in the olive oil. Add the anchovies and garlic and cook over moderately low heat for 3 minutes. Add the yolks, capers and vinegar and cook just until heated through, 1 minute.
  4. Add the linguine to the skillet along with the reserved pasta cooking water, parsley and pepper. Toss well and serve.
Contributed By Published June 2002

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