Anchovy Tagliatelle with Mushroom Sauce
May 18, 2026
A savory pasta dish combining umami-rich anchovies with a creamy mushroom sauce, served over tagliatelle.
- Prep 15min
- Cook 25min
- Total 40min
- Yield 2-3 servings
Ingredients
- 250g tagliatelle
- 6-8 anchovy fillets (in oil)
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 200g mushrooms (cremini or button), sliced
- 100ml dry white wine (optional)
- 150ml heavy cream
- Salt to taste
- Black pepper to taste
- Chili flakes (optional)
- Fresh parsley, chopped
Instructions
- Cook the tagliatelle in salted boiling water until al dente. Reserve some pasta water before draining.
- Heat olive oil in a large pan over medium heat and gently melt the anchovy fillets until they dissolve into the oil.
- Add garlic and shallot, sautéing until softened and fragrant.
- Add the mushrooms and cook until they release their moisture and begin to brown.
- Deglaze the pan with white wine, if using, and let it reduce slightly.
- Stir in the cream and simmer until the sauce thickens.
- Season with black pepper and chili flakes if desired. Adjust salt carefully due to anchovies.
- Toss the cooked tagliatelle into the sauce, adding a splash of reserved pasta water if needed to loosen the consistency.
- Finish with fresh parsley and serve immediately.
Notes
This recipe is inspired by a passage from Disgrace by J. M. Coetzee. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.