Garlic Anchovy Linguine

• 6 tablespoons extra-virgin olive oil
• 6 cloves garlic, chopped
• 3/4 cup finely chopped broccoli florets
• 1/2 cup sliced mushrooms
• 6 ounces anchovy fillets, chopped
• 1 cup water
• 1/4 cup chopped green onions
• 1/2 cup diced tomatoes
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon extra-virgin olive oil
• 1 (16 ounce) package linguine pasta
• 1 1/2 tablespoons crushed red pepper flakes
• 1 pinch black pepper (optional)

1. Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
2. While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

extravirgin olive oil, garlic, broccoli florets, mushrooms, anchovy, water, green onions, tomatoes, fresh parsley, extravirgin olive oil, linguine pasta, red pepper, black pepper

Taken from www.allrecipes.com/recipe/143058/garlic-anchovy-linguine/ (may not work)