Linguini with Garlic
Lucinda Scala Quinn shows how to make linguini with garlic and breadcrumbs.
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.
This pasta uses the flavorful oil the anchovies are packed in, but if you want a subtler taste, try extra-virgin olive oil instead.