Method

Soak anchovies in cold water for 10 minutes. Drain and coarsely chop.

In large pot of boiling salted water, cook linguine for 8 to 10 minutes or until tender but firm. Drain well.

Meanwhile, in large heavy skillet, heat oil over medium heat. Add all but 1 tablespoon (15 mL) of parsley; cook, stirring, for about 1 minute or until wilted and darkened. Stir in anchovies and garlic. Cook, stirring, for 3 minutes or until garlic softens. Stir in 1/3 cup (75 mL) water.

Cook, breaking up anchovy fillets with back of wooden spoon. Add tomatoes, lemon rind and juice. Cook for 2 minutes or until tomatoes are heated through. Season with pepper.

Transfer linguine to heated serving bowl. Immediately pour sauce over top, tossing well to coat. Sprinkle with remaining parsley.