No parmesan in the house yesterday or indeed much of anything (how could this happen?), so I cooked this. Crispy fried breadcrumbs actually work much better than cheese in this dish, giving some textural contrast. I’m absolutely mad about the linguine I’ve discovered from Cav. Giuseppe Cocco, the bronze die cut gives it a rough surface which improves the taste and permits the pasta to pick up more sauce.
200g linguine, use a bronze die cut pasta such as Cav. Giuseppe Cocco
250g purple sprouting broccoli
4 tbsp olive oil
2 cloves garlic, roughly chopped
3 anchovy fillets, whole
2 tbsp dry white wine
squeeze of lemon
Cook linguine in the standard way (1 litre water per 100g pasta, at least 10g salt per litre of water). Meanwhile, rinse and roughly chop the purple sprouting broccoli. Cook garlic, anchovies and half the olive oil for a couple of minutes in a large frying pan or saucepan, without letting the garlic brown. Add purple sprouting broccoli and white wine and increase the heat. Cover and let the broccoli cook down well until very soft. Fry off the breadcrumbs in another pan with the rest of the olive oil. Drain the pasta well and add to the broccoli with a bit of the cooking water. Remove from heat, mix well and add salt and black pepper to taste and a squeeze of lemon. Dish up, sprinkling over the toasted breadcrumbs and chilli.