Anchovy and Pine Nut Linguine with Bine Longhe

Linguine with anchovies and pine nuts are realized in a few minutes: while the pasta is cooking in salted water you can prepare the dressing of this savory dish. A few minutes of cooking in a pan and anchovies, capers, pine nuts and olives are ready to enrich the linguine with their tasty flavor. Combine the dish to Bine Longhe Soave Classico and enjoy!


• 400 g of linguine

• 70 g of lightly toasted pine nuts

• 12 anchovy fillets in oil or salted

• 100g of salted capers

• 3 tablespoons of oil

• 2-3 cloves of garlic

• 200 g olives

• parsley

• salt and pepper


Prepare the sauce: quickly desalt capers under running water and then leave them for 1 hour  in cold water, then drain and dry them. Rinse under running water the anchovies and let them dry on paper towels.

In a small saucepan, heat three tablespoons of olive oil, brown the garlic and then remove it, add olives and capers, add the anchovies and let them dissolve crushing them with a wooden spoon. Take the pan from the heat and set aside.

Cook linguine in salted water when it boils, drain, transfer them on a platter and drizzle with the sauce you prepared, sprinkle with pine nuts, chopped parsley and pepper. Serve at the table.