Linguine with Garlic, Breadcrumbs, and Anchovies


Breadcrumbs give garlicky linguine with anchovies unexpected crunch.


  • 1 loaf round rustic bread (about 1 pound), trimmed of crust, bread coarsely torn

  • 1 ½ cups extra-virgin olive oil

  • 11 garlic cloves (8 whole, 3 minced)

  • Coarse salt

  • 1 pound linguine

  • 15 anchovy fillets, rinsed and finely chopped

  • 2 small dried red chiles, crumbled

  • 4 ½ teaspoons fresh lemon juice plus zest of 1 lemon (1 lemon total)

  • 1 bunch fresh flat-leaf parsley, chopped

  • Freshly ground pepper


  1. Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.

  2. Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.

  3. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.

  4. Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.

  5. Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.

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