Ingredients
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1 tablespoon
plus 1/2 cup olive oil
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1/4 cup
Panko breadcrumbs
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1 teaspoon
lemon zest
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12 ounces
linguine
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4-8
oil packed anchovy fillets, depending on how fishy you like it
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3
garlic cloves, chopped
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2 tablespoons
fresh chives, chopped
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1/2 cup
fresh basil, chopped
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1 cup
mixed Kalamata olives, pitted, and chopped
-
1/4 cup
capers, drained
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1/2 cup
Parmesan, grated, plus more for garnish
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2 tablespoons
lemon juice
Directions
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In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add breadcrumbs and stir to coat. Toast for about 5 minutes, until golden brown. Transfer to plate and mix with lemon zest.
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Bring a large pot of heavily salted water to boil. Cook linguine until al dente, reserve ½ a cup of cooking water, then drain the rest. Rinse pasta under cold water until remaining components are ready.
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Meanwhile, using a mortar and pestle or the side of a knife, mash anchovies and garlic together to form a paste. Transfer to large bowl and toss with chives, parsley, basil, olives, capers, and remaining ½ cup of olive oil.
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Add pasta and about half the reserved cooking liquid and toss pasta to coat. If pasta seems dry, add more cooking liquid, a little at a time. Add Parmesan and toss to coat. Add lemon juice and season with salt and pepper.
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Serve pasta with Panko crumbs and additional Parmesan cheese on top.
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