Food & Cooking Recipes Ingredients Seafood Recipes Linguine with Garlic, Breadcrumbs, and Anchovies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 Breadcrumbs give garlicky linguine with anchovies unexpected crunch. Ingredients 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 Directions 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. 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. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water. 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. Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley. Rate it Print