Linguine with anchovies, capers, olives and breadcrumbs

Linguine with anchovies, capers, olives and breadcrumbs

Linguine alla mollica

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g linguine
salt
pepper
12 tablespoons olive oil
60g pitted black olives, chopped
2 small red chillies, finely chopped
1 tablespoon salted capers, soaked and drained
6 anchovy fillets in oil, drained
60g fresh breadcrumbs

Method

  1. Add the linguine to a large pan of boiling salted water and boil until al dente.
  2. Meanwhile, heat half of the olive oil in a pan, add the olives, chillies, capers and anchovies, and heat, stirring to dissolve the anchovies. Drain the pasta as soon as it is ready and toss into this sauce.
  3. At the same time, heat the rest of the olive oil in a large non-stick pan. Add the breadcrumbs and fry until slightly brown.
  4. Now mix the dressed pasta into the breadcrumbs. Fry for a few minutes until a crust forms underneath. Invert onto a warm plate, so the crusted side is on top. Cut into portions with a knife and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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