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.
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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
ReplyDeleteBrenda - How did it come out?
ReplyDeleteYou 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
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