Linguine With White Anchovies And Sicilian Olives - cooking recipe

Ingredients

9 oz linguine
1/2 cup olive oil
6 cloves garlic, finely chopped
1 cup fresh, chunky breadcrumbs
8 None white anchovy fillets
1/2 tsp chili flakes
3 oz large green Sicilian olives, pitted, roughly chopped
1 handful fresh basil leaves, torn
None None Parmesan cheese, to serve

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, heat 2 tbsp olive oil in a frying pan over medium-high heat. Add 1 tsp garlic and breadcrumbs. Cook for 3-4 mins, until crisp and golden, tossing occasionally. Season.
Wipe out frying pan. Reduce heat to medium and add remaining oil. Cook anchovies for 2 mins then mash into oil with a fork. Add remaining garlic and chili flakes. Cook for 2 mins. Increase heat to high, add olives, pasta and reserved pasta water and toss to combine. Cook for 1-2 mins, until sauce thickens.
Distribute between serving bowls and top with breadcrumbs, basil and Parmesan cheese.