Linguine with Cauliflower, Garlic, and Bread Crumbs

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Ingredients

1. 8 tablespoons olive oil
2. 1 cup fresh bread crumbs
3. 6 cloves garlic, minced
4. 6 tablespoons chopped fresh parsley
5. 1/2 teaspoon dried red-pepper flakes
6. 1 teaspoon anchovy paste
7. 1 pound linguine
8. 1 head cauliflower (about 2 1/2 pounds), cut into small florets
9. 1 teaspoon salt
10. 1/2 cup grated Parmesan, plus more for serving

1. 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.
2. 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.
3. 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.