LINGUINE WITH GARLIC, BREADCRUMBS, AND ANCHOVIES
Breadcrumbs give garlicky linguine with anchovies unexpected crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Working in batches, process bread in a food processor until coarse crumbs form. Heat 1 cup oil in a large skillet over medium-high heat until hot but not smoking. Add whole garlic; cook until golden, about 2 minutes. Add breadcrumbs; stir to coat.
- Transfer breadcrumb mixture to a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 12 minutes. Transfer to a baking sheet lined with paper towels; discard garlic.
- Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1 cup pasta water.
- Heat remaining 1/2 cup oil in a large nonstick skillet over medium heat until hot but not smoking. Add minced garlic; cook until golden, about 2 minutes. Stir in anchovy fillets and chiles; cook, 2 minutes. Add pasta to skillet; toss to coat. Add lemon juice and all but 2 tablespoons parsley. Toss, adding up to 1 cup pasta liquid if pasta seems dry.
- Season with pepper. Divide among serving dishes; top each serving with some of the breadcrumbs and lemon zest. Garnish with remaining parsley.
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Noha Ahmed
[email protected]This dish was just okay. I wasn't a big fan of the combination of flavors.
Nakato Nansamba
[email protected]The breadcrumbs were a bit too greasy for my liking. I would probably use less olive oil next time.
Tiffany Verdin
[email protected]This dish was a bit too spicy for my taste. I would probably use less chili flakes next time.
Mahim YT
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add some chopped artichoke hearts or roasted red peppers to the dish for a bit of extra flavor.
MARIAJOSE CHONG
[email protected]I'm not a big fan of anchovies, so I omitted them from the recipe. I also added some chopped fresh parsley to the breadcrumbs. The dish turned out great!
Akankwatsa Doreen
[email protected]This recipe was a great starting point, but I made a few changes to suit my taste. I used whole wheat linguine, added some chopped sun-dried tomatoes, and used a mix of Parmesan and Pecorino Romano cheese. It turned out great!
FaizakhanG FaizakhanG
[email protected]This dish was just okay. I wasn't a big fan of the combination of flavors.
Ahsan Rajpoot
[email protected]The breadcrumbs were a bit too crunchy for my liking. I would probably use panko breadcrumbs next time.
Zelax music
[email protected]This dish was a bit too salty for my taste. I think I would omit the anchovies next time.
Anil Sapkota
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The breadcrumbs and anchovies add a lot of flavor to the dish.
Amir Hosen
[email protected]This pasta dish is a keeper! The breadcrumbs add a nice crunch and the anchovies give it a salty, briny flavor. I would definitely recommend this recipe.
ryan smirh
[email protected]I love this recipe! It's so simple to make and always turns out delicious. The breadcrumbs and anchovies add a lot of flavor to the dish. I often add some chopped parsley or basil to the breadcrumbs for a bit of extra freshness.
Cayden White
[email protected]This dish was easy to make and turned out great! The breadcrumbs added a nice crispy texture to the pasta and the anchovies gave it a salty, briny flavor. I would definitely recommend this recipe.
Stevie M
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of anchovies, but I'm so glad I did! The anchovies added a subtle salty flavor to the sauce that was really delicious. The breadcrumbs also added a nice crunch and helped to thicken th
Amber Sylanski
[email protected]This linguine dish was a hit with my family! The combination of garlic breadcrumbs, anchovies, and chili flakes created a delicious and flavorful sauce. The pasta was cooked perfectly al dente and the breadcrumbs added a nice crunchy texture. I will