Linguine With Breadcrumbs, Garlic, Chilli and Anchovy

Intro: Linguine With Breadcrumbs, Garlic, Chilli and Anchovy

I love this recipe and there are so many possible variations. I almost always have the ingredients for this in the house so it's a great meal when you haven't got much in or pushed for time. Even if you think you don't like anchovies I urge you to try this recipe. They disappear into the sauce to give a rich and salty flavour to the whole dish. But if you really can't bring yourself to use them leave them out but add some extra olive oil to help the sauce along or try a sundried tomato paste instead.

If you enjoy this recipe please check out my blog http://eating-properly.blogspot.co.uk/

STEP 1:

Start by getting your ingredients ready.

Ingredients
250g linguine or spaghetti
70g fresh bread crumbs
1/2 - 1 tsp chili flakes
4 cloves of garlic finely chopped
handful of flat leaf parsley
50g tin anchovy fillets in olive oil
1/2 tsp fennel seeds
1 tbsp olive oil
freshly ground black pepper

STEP 2: Prepare Breadcrumbs

Heat a cast iron skillet or thick based frying pan and toast the bread crumbs in the olive oil until golden brown. Just before you remove from the heat add in the fennel seeds and lightly toast. Put the crumbs into a dish and set to one side.

STEP 3: Cook the Pasta

Cook the linguine according to the pack instructions in well salted water.

STEP 4: Start the Sauce

About 5 minutes before the pasta is cooked heat a wide frying pan over a medium high heat.
Carefully pour in the oil from the anchovy tin and cook the garlic and chili flakes until golden.

STEP 5: Add Anchovies

Next add the anchovy fillets and using a wooden spoon squish them until they have broken down into the garlic and chili mix. Add a couple of ladles of the pasta cooking water to help this along so that you end up with a creamy puree.

STEP 6: Finish the Sauce

Once the pasta is cooked add it to the anchovy mixture followed by the black pepper and the parsley.

STEP 7: Finish Then Serve

Finally add the bread crumbs and stir through then serve.

Comments

[aeriz]

Great recipe! I can't wait to try it :)
Can you tell if the anchovy can be swapped with chicken instead? And if so, what other changes can be made to the recipe to maintain the same taste?
Thanks!

[poofrabbit]

Congratulations on being a winner in the pasta contest!

[eatproperly]

Thank you. I'm rather pleased myself.

[johnsilver35]

Thank You, this looks Delicious!!!

[BlueMoonGirl]

I've made this before and it's wonderful. This is actually one of my "comfort" foods. I have never used the fennel before though, so I'll have to try that. Otherwise, this tastes so good.

[roulopa]

thanks for this recipe! I never know what to do with my bread crumbs ;-)

[eatproperly]

No worries. glad you like it.

[theawesomeninja]

Anchovies don't dissolve (technically speaking) into oil.

Science nuances aside, I'll almost definitely try this for lunch tomorrow!

[ltdaria]

This looks lovely!

I am going to have to try this :)

[eatproperly]

Thank you! let me know how it turns out.