Directions
- 1Make breadcrumbs by processing a stale baguette in a food processor.
- 2Toast the breadcrumbs in a pan with a little olive oil until golden brown.
- 3Set aside to cool.
- 4In a cold pan, add olive oil, anchovy and minced garlic.
- 5Cook over low-medium heat until the anchovies melt and the garlic is fragrant.
- 6Add chili flakes.
- 7Cook al dente linguine in boiling salted water.
- 8Add the cooked linguine to the pan with the anchovy mixture, adding some pasta water.
- 9Stir until a creamy sauce forms.
- 10Remove from heat, stir in fresh basil.
- 11Serve topped with toasted breadcrumbs, parmesan cheese, and a drizzle of olive oil.
Ingredients
- 1 stale baguette
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 anchovy
- 1 pinch dried chili flakes
- 1 portion linguine
- 1 handful fresh basil
- 1 handful parmesan reggiano
Equipment
food processorfrying panpot
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