Pantry Provisions - Store Cupboard Linguine
Servings 4
Ingredients
- 8 anchovy fillets from a tin or jar in olive oil
- 6 tbsp good olive oil & a little more for drizzling at the end
- 3 cloves garlic finely sliced
- 2 tbsp capers
- 180 g green or black olives coarsely chopped
- Pinch chilli flakes optional
- Zest and juice of one lemon
- 100 g fresh breadcrumbs
- 4 tbsp chopped fresh parsley
- 500 g linguine or spaghetti
Instructions
- Put a large pan of salted water on to boil.
- In a frying pan heat half the olive oil and pan-fry the breadcrumbs until golden.
- Meanwhile, heat another pan and add the remaining olive oil, sliced garlic, chilli flakes if using and anchovies. Fry very gently for a minute or so. Add in the lemon zest and stir. Take off the heat.
- Cook your pasta according to packet instructions reserving a little cooking water.
- Put the drained pasta in the anchovy sauce adding a little cooking water to loosen. Toss together with most of your chopped parsley. Reserve a little for decoration.
- Serve immediately topped with crispy breadcrumbs, a squeeze of lemon juice and a drizzle of olive oil. Finally, sprinkle the rest of your chopped parsley on top