Linguine with Garlic and Soy

Ingredients

• 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)

Preparation

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.