Ingredients:

* 400 g (14 oz) Linguine pasta (cooked “al dente” – see How to cook perfect spaghetti)
* 80 ml (3 fl oz) Extra virgin olive oil
* 1 Clove of garlic (crushed)
* 6 Anchovy fillets
* 75 g (3 oz) breadcrumbs (two/three day old bread roughly grated – French baguette is perfect for this)
* A handful of flat leaf parsley (finely chopped)

Methods:

Prepare the breadcrumbs, but don’t grate them too finely.Heat the olive oil in a sauté pan or wok, over a low heat.Add the the garlic (crushed) and when slightly golden,remove it from the pan immediately.Move the pan from the cooker in order to cool the oil down a bit and add the anchovy fillets. This way you can break the fillets down with a wooden spoon without the risk of frying them.Immediately add the parsley and stir for a few seconds.Then, pour the sauce into a large bowl and keep the empty sauté pan handy.Do not worry if the sauce in the bowl cools down – it’s fine!

Next, take a small pan and toast the breadcrumbs dry and once golden transfer them into the same sauté pan, now empty (where you previously prepared the anchovy sauce),and continue toasting for about a minute or two. This flavors the breadcrumbs.

Meanwhile,the linguine is ready.Drain them,but not too energetically,in order to leave the linguine a bit wet.Pour the linguine in the same bowl where you have previously put the anchovy sauce and give a quick stir.Add the breadcrumbs and stir thoroughly.Serve immediately.

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