- 8 tablespoons olive oil
- 1 cup fresh bread crumbs
- 6 cloves garlic, minced
- 6 tablespoons chopped fresh parsley
- 1/2 teaspoon dried red-pepper flakes
- 1 teaspoon anchovy paste
- 1 pound linguine
- 1 head cauliflower (about 2 1/2 pounds), cut into small florets
- 1 teaspoon salt
- 1/2 cup grated Parmesan, plus more for serving
How to make this recipe
In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat.
In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs, and Parmesan. Top with additional Parmesan.
Substitute broccoli for the cauliflower.
Add a handful each of raisins and pine nuts at the same time as the garlic, parsley, and red-pepper flakes.
Use four chopped anchovy fillets instead of the anchovy paste.
Red wine, if it's simple and crisp, makes an intriguing choice for this dish. A touch of earthiness, such as you'll find in a basic Chianti, helps to tie the wine and food flavors together.