INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Linguine N°13
3 organic lemons, juice and zest
1-3 anchovy fillets
1 clove garlic
Salt and pepper, to taste
A sprig of mint
45 ml extra virgin olive oil
DIRECTIONS
Sauté garlic in olive oil. Add the anchovy and sauté until it begins to break up. Add lemon juice. Bring water to a boil in an ample pot and add salt. Cook the Linguine for 10 minutes. Drain the pasta and toss well with the sauce in the pan. Sprinkle with mint and lemon zest to taste. Toss and serve.