Garlicky linguine with cabbage & anchovy

Garlicky linguine with cabbage & anchovy

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(10 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
622
protein
22g
carbs
82g
fat
23g
saturates
4g
fibre
7g
sugar
7g
salt
1.7g

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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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.

Recipe from Good Food magazine, March 2012

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Comments

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annahorvath's picture
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I always cook it without the breadcrumbs (it causes digestion problems), but otherwise it's a steady favourite.
Sometimes I only make the cabbage and mix it with basic risotto. Delightful!

nataliasupernova's picture
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pretty good, definitely exceeded expectations! Only thing changed was I used fresh chilli

sarahbrogden's picture
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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.

rachthecook's picture
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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.

sameb73's picture
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Really tasty, I was a bit worried about the amount of garlic but tasted great.

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

quincepip's picture
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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.

tricia1802's picture

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

ievasaule's picture
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This was easy to make and surprisingly tasty, did well for lunch boxes the next day, too. Breadcrumbs are a must.

Will make again.

09twinklestar's picture
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This was suprisingly tasty. Very easy to make and very thrifty!

rbarton22's picture
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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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