Linguine with Boquerones, Peppers, and Breadcrumbs
Bright, piquant boquerones, the vinegar-cured white anchovies of Spain, have a meatier texture than canned varieties.
- Total Time:
- Servings: 6
Photography: Andrew McCaul
Source: Martha Stewart Living, October 2012
- Coarse salt and freshly ground pepper
- 1 pound linguine
- 7 tablespoons extra-virgin olive oil, divided
- 1 cup fresh breadcrumbs
- 4 Cubanelle peppers, seeded and sliced into 1/3-inch rings
- 10 garlic cloves, thinly shaved
- 3 tablespoons salt-packed capers, rinsed, drained, and coarsely chopped
- 2/3 cup roughly chopped flat-leaf parsley
- 24 boquerones (marinated white anchovies), sliced diagonally into bite-size pieces (about 4 ounces)
Bring a large pot of salted water to a boil, and cook pasta until al dente, about 9 minutes. Drain, reserving 1/4 cup pasta water.
Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs, and cook, stirring frequently, until golden brown, about 5 minutes. Drain on paper towels, and wipe out pan.
Heat 3 tablespoons oil in pan over medium-high heat. Add peppers and 1/2 teaspoon salt, and saute, stirring frequently, until peppers begin to soften, about 10 minutes, adjusting heat if they begin to brown. Transfer peppers to a plate, and add remaining oil to pan. Add garlic, and cook, stirring, until fragrant and lightly golden, about 2 minutes. Return peppers to pan, and add reserved pasta water; stir in capers. Toss well with pasta and parsley in a serving bowl. Add boquerones, and gently toss to combine. Season with pepper and, if necessary, salt. Top with breadcrumbs.