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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.