Linguine with Wilted Arugula, Anchovies and Chilli Peppers

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We used to serve this simple pasta dish at a small restaurant called Villa Thanassi that we ran on Ikaria many years ago. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

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Linguine with Wilted Arugula, Anchovies and Chilli Peppers

By Diane Kochilas

Prep Time 5

Cook Time 20

Servings

Dairy Free, Fish, Ikaria, Main Courses, Pasta, Recipes, Vegetables

Prep Time 5

Cook Time 20

Servings

Dairy Free, Fish, Ikaria, Main Courses, Pasta, Recipes, Vegetables

Ingredients

Linguine with Arugula Chili Peppers, and Anchovies
6 tablespoons extra virgin Greek olive oil
1 fresh red or green chili pepper seeded and sliced into thin rounds or 1 – 2 teaspoons hot pepper flakes or Greek boukovo
2 garlic cloves thinly sliced
Salt and pepper to taste
1 pound linguine regular or whole wheat
2 bunches fresh baby arugula trimmed
½ cup anchovy fillets in brine or olive oil rinsed and drained, or 1 cup filleted Greek “gavros” xidatos (Greek anchovies in brine) or Spanish boccherones
1 teaspoon grated lemon zest

Instructions

Heat 2 tablespoons olive oil in a small, heavy frying pan over medium-low heat and cook the garlic and chili pepper until soft, about 5 minutes, stirring occasionally.
Bring a large pot of water to a rolling boil and add a tablespoon of salt. Cook the pasta to al dente and drain, reserving 4 tablespoons of the cooking liquid.
While the pasta is boiling, rough-chop the anchovies.
Combine the steaming hot pasta, remaining olive oil, oil-garlic-chili-pepper combination, arugula and anchovies. Add the lemon zest, adjust seasoning with additional salt, pepper and pepper flakes and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Linguine with Wilted Arugula, Anchovies and Chilli Peppers