Name: Garlicky linguine with cabbage & anchovy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400g linguine or spaghetti; 1 small Savoy cabbage cut into 1cm-wide slices; 4 tbsp olive oil; 5 garlic cloves thickly sliced; 50g can anchovy in olive oil; large pinch crushed chilli flakes; 1-2 tbsp olive oil; 50g fresh white breadcrumb; 4 tbsp finely chopped parsley; 2 tbsp freshly grated pecorino or Parmesan

Home
Recipes
Garlicky linguine with cabbage & anchovy

Garlicky linguine with cabbage & anchovy

Silvana Franco

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.27 ratingsRate

loading...

This thrifty pasta dish of Savoy greens and crispy 'pangrattato' breadcrumbs is delicious in its simplicity

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Florentine dairy-free pizza

A star rating of 4.7 out of 5.3 ratings

Mozzarella peppers with chunky Italian dressing

A star rating of 4 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

400g linguine

or spaghetti
1 small Savoy cabbage

cut into 1cm-wide slices
4 tbsp olive oil
5 garlic cloves

thickly sliced
50g can anchovy

in olive oil
large pinch crushed chilli flakes

For the crispy crumbs

1-2 tbsp olive oil
50g fresh white breadcrumb
4 tbsp finely chopped parsley
2 tbsp freshly grated pecorino

or Parmesan

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal622
fat23g
saturates4g
carbs82g
sugars7g
fibre7g
protein22g
salt1.7g

Method

step 1

Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
step 2

Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside – it’s very important that the garlic does not brown or it will spoil the flavour of the oil.
step 3

Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
step 4

To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
step 5

Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.27 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now