Pasta with Anchovies and Garlic Breadcrumbs

By á-47179

From Food and Wine Magazine

Ingredients

• 8 garlic cloves (divided)
• 5 ounces breadcrumbs or Panko
• 1 teaspoon grated lemon zest
• Salt & Pepper to taste
• 4 oil packed anchovy fillets
• 1 teaspoon Indujia
• 1 tablespoon lemon juice
• 12 ounces linguini or bucatini
• 2 oz. pecorino cheese or Parmesan
• 1/2 cup chopped parsley
• 2 tablespoons sweet butter

Preparation

Step 1

Mandoline 4 or the garlic cloves
Pulse the other 4 garlic cloves in food processor,
Then add the breadcrumbs and lemon zest and season with salt and pepper.

Heat 1/4 cup of butter or olive oil and cook crumb mix till golden brown. Set aside.

Heat remaining oil and cook garlic till golden. Then add the anchovies and indujia and cook till the anchovies are dissolved. Add lemon juice.

Cook the pasta in salted water and transfer to pot with the sauce. Add 1/4 cup of cooking liquid and toss well. Remove from the heat and toss with the cheese. Top with breadcrumb mixture.