Thursday, May 19, 2005

Linguine with Garlic and Breadcrumbs

Linguine with Garlic and Breadcrumbs (Adapted from Everyday Food)

12 ounces dry linguine
6 anchovy fillets, chopped
2 tablespoons oil from anchovies (or extra-virgin olive oil, if desired)
3 garlic cloves, minced
2 teaspoons fresh grated lemon zest
1/4 cup dried breadcrumbs, toasted

In a large pot of boiling, salted water, add pasta and cook according to packaged directions. When ready, scoop out 1 cup of the cooking liquid, then drain pasta and set aside.

Place pot back over medium and stir in anchovy oil and garlic - cook until fragrant, about 1 minute. Stir in anchovies - cook, stirring, until anchovies almost dissolve, about 30 seconds. Add drained pasta, lemon zest and enough of the reserved cooking liquid to create a thin sauce to coat the pasta. Season with salt and fresh ground black pepper - serve with toasted breadcrumbs scattered over the top.

Makes 4 servings.

Just found the recipe? Click here to see where we talked about it!


  1. I'm going to make this tonight. But I'm not going to let any of the kids or hubby know about the, uh, secret, ingredient. lol

  2. Brenda - How did it come out?

    1. You can get away with using one or two anchovies - they will still give a wonderful, savory, nutty flavor without being fishy. Just let them dissolve completely in the oil(use olive oil)- stir it into the oil until all signs of it disappears and finish the recipe as above