White Anchovy Linguine

Ingredients

• 12 oz. linguine, spaghetti, or bucatini (any long pasta shape will work)
• 6 oz. sourdough bread or baguette
• 3 tbsp. extra-virgin olive oil, divided
• 2 cans Patagonia Provisions Spanish White Anchovies (Roasted Garlic)
• 2 tsp. minced garlic
• 1 tbsp. mild red chile flakes
• Zest of 2 lemons (about 1 tbsp.)
• 1 tbsp. lemon juice, plus more to taste
• Kosher salt to taste
• ½ bunch (large) flat-leaf parsley leaves, chopped
• ½ cup toasted pine nuts

Putting It All Together

1. Cook the linguine al dente (or how you like it) in a large pot of well-salted, boiling water.
2. While the linguine cooks, slice the crust off the bread and save it for another dish (the crust is harder to crush into breadcrumbs). Cube the bread, place it in a food processor, and pulse until there are small, shaggy crumbs. Toast the crumbs in 1½ tbsp. oil in a medium frying pan over medium heat, stirring constantly, until they’re golden brown. Pile the breadcrumbs onto a plate to crisp up and cool.
3. Open the cans of anchovies. Pour the garlicky oil from both cans into a pan; add the rest of the olive oil. Add the garlic and let it sizzle for a second, then add the chile flakes and lemon zest.
4. When the linguine is cooked to your preference, reserve ½ cup of the water. Drain the rest of the water and put the linguine back into the pot over a low heat.
5. Stir the seasoned oil and the anchovies into the linguine along with the lemon juice, ⅔of the parsley and the reserved water. Taste the broth and add more lemon juice and salt if you like.

Plate the linguine individually or in one big serving dish. Top with the toasted breadcrumbs, pine nuts and the rest of the parsley.