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Under 30 Minutes

Under 30 Minutes

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.

  • prep: 5 mins
    total time: 20 mins
  • servings: 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

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.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, December 2009

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Reviews (3)

  • Sheryll 5 Jan, 2011

    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.

  • Sheryll 5 Jan, 2011

    I love this recipe. Simple, easy, delicious and a very thrifty dish. Do not get carried away and add more anchovies, too many

  • SGiorgio 5 Oct, 2010

    My father-in-law makes something very similar, but adds a whole onion, sliced thinly. He sautees the anchovy