Linguine with cabbage, anchovies and crisp crumbs
Pasta with tender cabbage, garlic and anchovy sauce and parsley breadcrumbs.
Active time25 min
Cooking20 min
Total35 min
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Ingredients
- 5 garlic cloves
- 4 tbsp fresh flat-leaf parsley
- 1 small Savoy cabbage
- 2 tbsp grated pecorino
- 50 g canned anchovies in their olive oil
- 150 ml reserved pasta cooking water
- 1 pinch of hot chilli flakes
- 5 tbsp olive oil
- 400 g dried linguine
- 1 pinch of ground black pepper
- 1 pinch of salt
- 50 g fresh white breadcrumbs
Preparation
Remove damaged leaves and the hard core from the cabbage. Wash and shred the leaves. Cook the linguine in boiling water with the salt according to the packet. Add the cabbage for the final 4 min. Reserve some cooking water for the sauce before draining.
1 small Savoy cabbage400 g dried linguine1 pinch of salt- knife
- saucepan
- colander
Peel and slice the garlic. Heat 4 tbsp oil in a small pan and gently cook the garlic until pale gold, without browning. Lift out with a fork and set aside. Add the anchovies with their oil and mash for 2 min. Add about 150 ml pasta cooking water and keep over very low heat.
5 garlic cloves50 g canned anchovies in their olive oil150 ml reserved pasta cooking water5 tbsp olive oil- knife
- saucepan
- fork
Wash and dry the parsley. Chop the parsley. Heat 1 tbsp oil in a frying pan and stir-fry the crumbs and parsley for 5 min until golden. Off the heat, stir in the pecorino. Toss the drained pasta and cabbage with the sauce, reserved garlic, chilli and pepper. Top with crumbs and serve immediately.
4 tbsp fresh flat-leaf parsley2 tbsp grated pecorino1 pinch of hot chilli flakes1 pinch of ground black pepper50 g fresh white breadcrumbs- knife
- frying pan
- spoon
- saucepan
Allergens
- Fish
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration