Linguine with Chilli, Anchovies, Breadcrumbs and Basil

Linguine with Chilli, Anchovies, Breadcrumbs and Basil

 

400g dried linguini

olive oil

175g sourdough bread, chopped into coase breadcrumbs

4 anchovies, diced

2 small red chillies, de-seeded and diced

2 cloves garlic, crushed

2T chopped parsley

handful of torn basil leaves

1 c grated parmigiano

salt and freshly ground black pepper

 

Heat a large heavy-based frypan over a medium-high heat.  Add a very generous splash of oil and the breadcrumbs and cook for 4-5 mins, stirring often, until the breadcrumbs are golden and crunchy.  Remove from heat and set aside.  Return the pan to the heat and add a splash of oil, the anchovies, chilies and garlic.  Cook for 30 secs, stirring often, until fragrant.  Add to breadcrumbs.  Drain the cooked pasta and toss with the anchovy and breadcrumb nix, parsley, basil and parmigiano.  Season to taste and serve immediately.  Serves 4.  Everyday Cooking.