Linguine with Garlic and Soy |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
6 cloves garlic, peeled and thinly sliced |
3 tablespoons olive oil |
1/8 teaspoon red pepper flakes |
3 anchovy fillets or 1 teaspoon anchovy paste |
1 12-ounce bag shelled edamame (soybeans), thawed |
1 14-ounce can vegetable broth |
12 ounces linguine |
2 tablespoons italian parsley, finely chopped |
2 tablespoons grated pecorino or parmesan (optional) |
Directions:
1. 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 edamame are tender and the broth is reduced by half, about 15 minutes.Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine according to package directions; drain and add to the skillet. Toss over medium-high heat until well coated, about 2 minutes. Remove from heat. Stir in the parsley and the remaining olive oil. Sprinkle with the cheese, if desired.
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