Linguine with Cauliflower, Garlic and Bread Crumbs

By Maverick19

Ingredients

• 8 Tbsp olive oil
• 1 cup fresh bread crumbs
• 6 cloves garlic, minced
• 6 Tbsp fresh parsley, chopped
• 1/2 tsp dried red pepper flakes
• 1 tsp anchovy paste
• 1 lb linguine (or other pasta of choice)
• 1 head cauliflower (about 2 1/2 lbs) cut into small florets
• 1 tsp salt
• 1/2 cup grated parmesan, plus more for serving

Preparation

Step 1

1. In a large frying pan, heat 4 Tbsp of the oil over moderate heat. Add the bread crumbs and cook, stirring until golden, about 5 minutes. Remove. Wipe out the pan.

2. Heat the remaining 4 Tbsp oil in the same pan over moderately low heat. Add the garlic, parsley and red pepper flakes. Cook, stirring for 1 minute. Stir in the anchovy paste. Remove from the heat.

3. In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and parmesan. Top with additional parmesan.