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Linguine with Garlic and Soy

Photo: Tina Rupp
Prep time 10 mins
Other time 35 mins
Yield Makes 4 servings


  • 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)

Nutrition Information

  • calcium 93 mg
  • calories 533
  • caloriesfromfat 25 %
  • carbohydrate 76 g
  • cholesterol 3 mg
  • fat 15 g
  • fiber 7 g
  • iron 5 mg
  • protein 23 mg
  • satfat 2 g
  • sodium 1465 mg

How to Make It

  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.

    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.