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.
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.
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.
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.
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.