Linguine With Garlic And Soy

• 6 cloves garlic, peeled and thinly sliced
• 3 tablespoons olive oil
• 1/8 teaspoon red pepper flakes
• 3 anchovy fillets or 1 teaspoon anchovy paste
• 1 12-ounce bag shelled edamame (soybeans), thawed
• 1 14-ounce can vegetable broth
• 12 ounces linguine
• 2 tablespoons Italian parsley, finely chopped
• 2 tablespoons grated pecorino or Parmesan (optional)

1. In a large skillet, over medium heat, cook the garlic in 2 tablespoons of the olive oil until golden, about 5 minutes. Add the red pepper flakes and anchovies and cook until the anchovies are dissolved, about 1 minute. Add the edamame and broth. Increase heat to medium-high and simmer until the edamame are tender and the broth is reduced by half, about 15 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the linguine according to package directions; drain and add to the skillet. Toss over medium-high heat until well coated, about 2 minutes. Remove from heat. Stir in the parsley and the remaining olive oil. Sprinkle with the cheese, if desired.

garlic, olive oil, red pepper, anchovy, soybeans, vegetable broth, linguine, italian parsley, parmesan

Taken from www.myrecipes.com/recipe/linguine-with-garlic-soy (may not work)