White Anchovy Linguine with Toasted Breadcrumbs
Thomas J. Story
This simple pasta recipe, full of intense Mediterranean flavors, makes a great weeknight dinner but also works as a main course for a party. If you want to fancy it up, add 2 tsp. of saffron threads to the reserved pasta water before mixing it back into the linguine, and use 1 tbsp. chopped marinated Calabrian chiles instead of the chile flakes.
- 3/4 lb. linguine, spaghetti, or bucatini (any long pasta shape will work)
- 6 oz. sourdough bread or baguette
- 3 tbsp. extra-virgin olive oil, divided
- 2 cans Patagonia Provisions Spanish White Anchovies (Roasted Garlic)
- 2 tsp. minced garlic
- 1 tbsp. mild red chile flakes
- Zest of 2 lemons (about 1 tbsp.)
- 1 tbsp. lemon juice, plus more to taste
- Kosher salt to taste
- ½ large bunch flat-leaf parsley leaves, chopped
- ½ cup toasted pine nuts
Putting It All Together
- Cook linguine in a large pot of well-salted boiling water.
- While linguine boils, slice the crust off the bread and save for something else (the crust is harder to break up into breadcrumbs). Cube the bread and pulse it in a food processor until it turns into small, shaggy crumbs. Toast the crumbs in 1 1/2 tbsp. oil in a medium frying pan over medium heat, stirring constantly, until they’re golden brown. Pile on a plate to crisp up and cool.
- Crack open the cans of anchovies. Pour garlicky oil from both cans into pan, plus the rest of the olive oil. Add garlic and let sizzle for a second, followed by chile and lemon zest.
- When linguine is done, scoop out ½ cup cooking water. Drain the pasta and put back in the pot over low heat.
- Stir the seasoned oil and the anchovies into the pasta along with lemon juice, 2/3 of parsley and the pasta cooking water. Taste and add more lemon juice and salt if you like.
- Plate pasta individually or in one big serving dish. Top with toasted breadcrumbs, pine nuts and the rest of the parsley.