Anchovy and Lemon Linguine with Crispy Crumbs
Photography by Yuki Sato.
Serves: 2
INGREDIENTS
3 slices white bread, crusts removed
2 tablespoons olive oil
250 grams linguine
¼ cup olive oil
50 grams good quality anchovy fillets, drained and roughly chopped (we use Ortiz)
3 cloves garlic, crushed
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
sea salt and ground pepper
METHOD
Blitz the bread in a food processor to form breadcrumbs. Heat the oil in a frying pan over a medium heat and add breadcrumbs. Season with salt and pepper and toss around for a few minutes until golden and crunchy. Set aside.
Cook the linguine according to the packet instructions until just al dente. Drain, reserving a ¼ cup of the cooking water.
Heat the oil in a large frying pan and cook the anchovies and garlic for a couple of minutes until the garlic is fragrant but not browned and the anchovies have melted into the oil. Add the hot pasta to the pan along with the lemon zest and juice, parsley, the reserved pasta water and a good grind of pepper. Toss together then add half the breadcrumbs and toss again.
Divide between plates and serve with a drizzle of olive oil if desired and serve the remaining crumbs separately.
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