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Recipe for :

Agghiu Ogghiu / Aglio Olio - Anchovies and Linguini with Garlic and Oil

This recipe comes from Next Door to the Chicken Market, the second Italian recipe book written by Vita Greco. The new 140 page recipe book contains more than 100 new recipes of all the Italian dishes made by Vita Greco and her family . . . appetizers, main dishes, pastas, chicken, meats, vegetables, soups, salads, sandwiches, sauces, gravies, breads, desserts, specialty items, and even a Wine Chart.


1 Tin of Anchovies with Capers
4 Cloves Garlic, sliced
1 Lb. of Linguini
1/4 Cup Olive Oil
2 1/2 Cups of Water
Pepperincini, cut in half with stems and any juice discarded
Scallions, cut in small pieces
1 Cup of plain Bread Crumbs
Fresh Parsley
Toasted Bread Crumb Topping

Toasted Bread Crumb Topping:
1 Cup Bread Crumbs

  • Sauté garlic in olive oil.
  • Mix in anchovies, capers, oil from the anchovy tin, and water. Simmer until anchovies are melted down.
  • When done, add pepperincini and cut up scallions. Add parsley. The amount of Pepperincini and Scallions you use depends upon your taste.
  • Cook Linguini according to package directions.
  • When ready, mix all together, and top individual portions with Toasted Bread Crumbs

Toasted Bread Crumb Topping:

  • Sprinkle the cup of Bread Crumbs in a frying pan. Keep flame on medium, and stir continually until Bread Crumbs become toasted. Be careful not to burn.
  • This can be sprinkled over each individual dish of Macaroni with Garlic and Oil, Broccoli and Cavitelli, and many other dishes including Vegetables and Macaroni. It refrigerates well. By the way, I don't put oil in the frying pan with these Bread Crumbs, because I find that they become more greasy than toasted.

Serves 4