Linguini with Garlic
Lucinda Scala Quinn shows how to make linguini with garlic and breadcrumbs.
Linguine with Garlic and Breadcrumbs
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Linguini with Garlic
Lucinda Scala Quinn shows how to make linguini with garlic and breadcrumbs.
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Everyday Food, December 2009
- Prep Time 5 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
Cook's Note
This pasta uses the flavorful oil the anchovies are packed in, but if you want a subtler taste, try extra-virgin olive oil instead.
I love this recipe. I usually buy the anchovies in a little flat tin can, so I try to first use some in a nice salad and I put the others in a small, glass jar leftover from artichoke hearts for this recipe the next day.
I love this recipe. Simple, easy, delicious and a very thrifty dish. Do not get carried away and add more anchovies, too many
My father-in-law makes something very similar, but adds a whole onion, sliced thinly. He sautees the anchovy