Have no fear, anchovies add big umami without overpowering this garlicky, lemony linguine that makes an easy weeknight supper.
- 12 oz. linguine
4 garlic cloves, chopped
- 1/2 cup olives, pitted
¼ cup olive oil
3-4 oil-packed anchovy fillets
juice of half a lemon
2 ounces finely grated pecorino or parmesan
½ cup finely chopped parsley
2 tablespoons butter (we love Emerald Grasslands)
- 1/2 cup breadcrumbs (see note below for homemade)
- Kosher salt, freshly ground pepper
Pro Tip: Make easy homemade breadcrumbs by toasting off roughly torn bread (bread ends work great for this) in olive oil (you can add, almonds, lemon zest, sliced garlic, almost anything aromatic) then crumble.
Heat olive oil in a pan, cook garlic and anchovies until anchovies are dissolved, about 2 minute. Add the olives for a minute and toss in the butter.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente (remember the pasta will continue to cook a bit in the pan).
Add 3-4 tables spoons of pasta cooking water to the sauce, simmer for a minute or so until velvety, squeeze in lemon. Add drained pasta, stir to coat.
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