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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 sauteed, their flavor mellows.

  • Prep:
  • 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


  1. 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.

  2. 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 Notes

This pasta uses the flavorful oil the anchovies are packed in, but if you want a subtler taste, try extra-virgin olive oil instead.

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