Linguine with Anchovies and Pine Nuts and Bine Longhe Soave Classico

Linguine with anchovies and pine nuts can be made in just a few minutes: while the pasta cooks in plenty of salted water, you can prepare the sauce for this flavorful first course. Just a few minutes of cooking in a pan, and the anchovies, capers, pine nuts, and olives are ready to enhance the freshly drained linguine—with all their satisfying flavor. Pair this dish with Bine Longhe Soave Classico and enjoy your meal!

Ingredients

• 400 g linguine • 70 g lightly toasted pine nuts • 12 anchovy fillets in oil or 6 anchovy fillets in salt • 100 g capers in salt • 3 tablespoons oil • 2–3 cloves of garlic • 200 g pitted Taggiasca olives • plenty of parsley • salt • freshly ground pepper

Preparation

Prepare the sauce: quickly rinse the capers under running water to remove excess salt, then soak them in cold water for 1 hour; drain and pat dry. Rinse the anchovies under running water and let them dry on paper towels. In a small skillet, heat the three tablespoons of oil, sauté the garlic cloves until golden, then remove them; add the olives and capers, then add the anchovies and let them break down, mashing them with a wooden spoon. Remove the pan from the heat and set aside. Cook the linguine al dente in a large pot of boiling salted water, drain it, transfer it to a serving dish, and toss with the sauce, which has been reheated just before serving. Sprinkle with pine nuts, finely chopped parsley, and pepper. Serve.