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Gallery Linguine with Garlic, Breadcrumbs, and Anchovies Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 loaf round rustic bread (about 1 pound), trimmed of crust, bread coarsely torn 1 1/2 cups extra-virgin olive oil 11 garlic cloves (8 whole, 3 minced) Coarse salt 1 pound linguine 15 anchovy fillets, rinsed and finely chopped 2 small dried red chiles, crumbled 4 1/2 teaspoons fresh lemon juice plus zest of 1 lemon (1 lemon total) 1 bunch fresh flat-leaf parsley, chopped Freshly ground pepper
Gallery Linguine with Garlic, Breadcrumbs, and Anchovies
Recipe Summary Servings: 6
Gallery
Linguine with Garlic, Breadcrumbs, and Anchovies
Linguine with Garlic, Breadcrumbs, and Anchovies
Linguine with Garlic, Breadcrumbs, and Anchovies
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 loaf round rustic bread (about 1 pound), trimmed of crust, bread coarsely torn 1 1/2 cups extra-virgin olive oil 11 garlic cloves (8 whole, 3 minced) Coarse salt 1 pound linguine 15 anchovy fillets, rinsed and finely chopped 2 small dried red chiles, crumbled 4 1/2 teaspoons fresh lemon juice plus zest of 1 lemon (1 lemon total) 1 bunch fresh flat-leaf parsley, chopped Freshly ground pepper
Directions
Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.
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All Reviews for Linguine with Garlic, Breadcrumbs, and Anchovies
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Linguine with Garlic, Breadcrumbs, and Anchovies
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
