3/4 lb 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
3 Tbsp extra virgin olive oil


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. Buon appetito.