This is a delicious dish - but WARNING...it's spicy. You can use less of the peppers or red pepper flakes if you want to lower the "heat".
2 packed cups of stale bread - I used ripped up whole wheat hamburger buns. You can use whatever type of bread you like.
2 TBS finely chopped garlic
1 TBS lemon zest
1 tsp salt
1 tsp pepper
About 1/4 cup olive oil
Put ripped, stale bread in a food processor with garlic, lemon zest. Pulse until bread crumbs form.
In a large frying pan, heat the olive oil. Add the bread crumb mixture - season with salt & pepper. Cook bead crumbs, stirring constantly until bread is "toasted" brown. About 5 minutes. Put bread crumbs in a bowl and set aside.
Pasta and sauce:
1/2 box of linguine
5-6 oil packed anchovies
1 TBS chopped garlic
3-4 TBS hot chilies or peppers, finely chopped - I use Louisiana Supreme green peppers in vinegar OR 1 tsp crushed red peppers
2 TBS lemon juice
1/4 cup -or more - shredded parm or pecorino cheese
2 TBS butter
In large pot, cook linguine - to an AL DENTE - about 1/2 the time on the package directions. While pasta is cooking - using the same frying pan used for the breadcrumbs, heat a few TBS olive oil and cook garlic until lightly brown - a few minutes. Add anchovies, peppers, lemon juice. Cook, stirring until the anchovies dissolve and add lemon juice.
Using tongs, add al dente pasta to anchovy mixture - cook & toss until well mixed. Add a little pasta cooking liquid if needed. Add butter while tossing. Add cheese and continue tossing. Remove from heat and add 1/2 bread crumbs to pasta. Toss well. Season with salt & pepper. Divide into pasta bowls and top with more bread crumbs. Serve and enjoy the heat!!!!
Loves cooking, gardening and creating incredible dishes to share with friends and family.