Linguine with Garlic and Breadcrumbs
This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteeed, their flavor mellows.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2009
- 12 ounces linguine
- 6 to 10 anchovy fillets, chopped
- 2 tablespoons anchovy oil
- 2 garlic cloves, minced
- 2 teaspoons finely grated lemon zest (from 1 lemon)
- 1/4 cup homemade or store-bought plain dried breadcrumbs, toasted
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.