Why It Works: The sweet honey complements the salty, umami-rich anchovies, creating a balanced sauce that clings beautifully to the premium egg pasta. The glossy texture and honey drizzle with salt crystals make it visually stunning, perfect for the swalty experimentation.
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes Ingredients
- 18 oz Premium egg pasta
- 2 tbsp olive oil
- 4 anchovy fillets (packed in oil), drained and finely chopped
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for a kick)
- 1/4 cup dry white wine (optional, for depth)
- 1/3 cup honey (adjust to taste for sweetness)
- 1/2 cup pasta cooking water (reserved)
- 1 tbsp unsalted butter
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Flaky sea salt crystals (for garnish)
- Optional: Grated Parmesan or Pecorino Romano, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add egg pasta and cook according to package instructions until al dente (about 8-10 minutes). Reserve 1/2 cup pasta water, then drain the pasta.
- Prepare the Swalty Sauce: In a large skillet, heat olive oil over medium-low heat. Add chopped anchovies and stir until they melt into the oil, about 1-2 minutes. Add minced garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant.
- Build the Sauce: Pour in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly. Stir in honey, starting with 1/4 cup, and mix until it blends with the anchovy-garlic base. Add 1/4 cup reserved pasta water to loosen the sauce. Simmer for 2-3 minutes, stirring occasionally. Taste and adjust with more honey for sweetness or a pinch of sea salt for balance.
- Combine: Add the drained linguine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add more reserved pasta water, a tablespoon at a time. Stir in butter for a glossy finish. Season with black pepper to taste.
- Serve: Plate the linguine, drizzling a small amount of honey over each portion for visual appeal. Sprinkle with fresh parsley and a few flaky sea salt crystals for crunch. Serve with grated Parmesan or Pecorino Romano, if desired.
Tips
- Sweet-Salty Hack: Experiment with the honey-to-anchovy ratio to suit your taste. For a bolder umami kick, add an extra anchovy fillet. For more sweetness, increase honey by 1 tbsp at a time.
- Optional Add-Ins: Toss in caramelized onions or roasted cherry tomatoes for extra depth.
- Storage: Store leftover sauce in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.
