Linguine aglio e olio from Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (page 118) by Frank Pellegrino

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stephen_x8p439 on April 29, 2026

    Recipe was unclear and poorly written—it calls for 1 1/2 cups olive oil and tells you only to use a half a cup of it. Doesn’t say what to do with rest. Ultimately I decided to use the half cup of flavored oil and supplemented it with more of the oil as needed. It is a simple meal—and delicious for a basic night and that speaks volumes. I added Parmesan Regianno at the end as I thought it needed a little more saltiness. Don’t skip the anchovies please. You won’t even know they are there—I promise you. Ultimately, I’ll eat again because this is quick and easy and everyone will eat.

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