Garlicky linguine with cabbage & anchovy

Garlicky linguine with cabbage & anchovy

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Method

  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.
  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.
  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.
  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.
  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.

PER SERVING

622 kcalories, protein 22g, carbohydrate 82g, fat 23 g, saturated fat 4g, fibre 7g, sugar 7g, salt 1.7 g

Recipe from Good Food magazine, March 2012.

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Latest comments and suggestions

  • Binder photo rbarton22

    06 March 2012

    rbarton22 rated and commented on this recipe

    5 stars

    Very easy. Only had fresh chillies so added 1tsp finely chopped with anchovies. A subtle fish tast, very tasty. Will make again.

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  • Binder photo Lu

    13 March 2012

    Lu rated and commented on this recipe

    4 stars

    This was suprisingly tasty. Very easy to make and very thrifty!

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  • Binder photo ieva

    14 March 2012

    ieva rated and commented on this recipe

    4 stars

    This was easy to make and surprisingly tasty, did well for lunch boxes the next day, too. Breadcrumbs are a must. Will make again.

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  • Binder photo Tricia

    23 March 2012

    Tricia commented on this recipe

    Looks are deceiving. It was tasteless and went into the bin.

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  • Binder photo Penny

    18 September 2012

    Penny rated and commented on this recipe

    4 stars

    This was really good although it's hard to go wrong with pasta + garlic + anchovies + heaps of oil. We've also made versions of this with broccoli, courgette, cauliflower and aubergine, also highly recommended.

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  • Binder photo Albertine

    18 October 2012

    Albertine rated and commented on this recipe

    4 stars

    this was lovely, but don't do what my husband did and leave out the breadcrumbs & the chilli! All the ingredients are needed...

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  • Binder photo sameb

    08 November 2012

    sameb rated and commented on this recipe

    5 stars

    Really tasty, I was a bit worried about the amount of garlic but tasted great.

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  • Binder photo Rachthecook

    08 December 2012

    Rachthecook rated and commented on this recipe

    3 stars

    Interesting. I tend to leave out the breadcrumbs though as they went a bit doughy when I tried it first. Made it a couple times.

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  • Binder photo lilygirl

    04 January 2013

    lilygirl rated and commented on this recipe

    3 stars

    Made this for my family (two children aged 7 and 14). Whilst my husband and I thought the dish was okay, the children didn't like it at all. Whilst it looks very simple, three aspects of the meal are being cooked at the same time which made it a bit stressful. If I chose to make this again, I would use less oil and I wouldn't cook the breadcrumbs with the parsley in them, I would simply stir the fresh parsley into the crumbs before serving, since when cooked the parsley looked black and lost its flavour.

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  • Binder photo Supernova

    29 January 2013

    Supernova rated and commented on this recipe

    4 stars

    pretty good, definitely exceeded expectations! Only thing changed was I used fresh chilli

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

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 anchovies in olive oil
  • large pinch crushed chilli flakes

FOR THE CRISPY CRUMBS

  • 1-2 tbsp olive oil
  • 50g fresh white breadcrumbs
  • 4 tbsp finely chopped parsley
  • 2 tbsp freshly grated pecorino or Parmesan
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PER SERVING

622 kcalories, protein 22g, carbohydrate 82g, fat 23 g, saturated fat 4g, fibre 7g, sugar 7g, salt 1.7 g

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