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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.