Linguine with Hard-Cooked Eggs and Anchovies

• 5 large eggs
• 1 pound linguine
• 4 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 4 ounces oil-packed anchovies, drained and finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons small capers, drained and rinsed
• 2 tablespoons red wine vinegar
• 1/2 cup chopped flat-leaf parsley
• 1/2 teaspoon freshly ground pepper

1. Put the eggs in a saucepan and cover with cold water.
2. Bring to a boil over moderate heat, then simmer over low heat for 10 minutes and drain.
3. Transfer the eggs to a bowl of ice water to chill before peeling.
4. Split the eggs and remove the yolks.
5. Reserve the whites for another use.
6. Press the yolks through a fine-mesh sieve into a small bowl.
7. In a large pot of boiling salted water, cook the linguine until al dente; reserve 1/3 cup of the pasta cooking water; drain.
8. Meanwhile, in a large nonstick skillet, melt the butter in the olive oil.
9. Add the anchovies and garlic and cook over moderately low heat for 3 minutes.
10. Add the yolks, capers and vinegar and cook just until heated through, 1 minute.
11. Add the linguine to the skillet along with the reserved pasta cooking water, parsley and pepper.
12. Toss well and serve.

eggs, linguine, unsalted butter, extravirgin olive oil, anchovies, garlic, capers, red wine vinegar, flatleaf, freshly ground pepper

Taken from www.foodandwine.com/recipes/linguine-with-hard-cooked-eggs-and-anchovies (may not work)