Tuesday, May 10

linguini with chilli, anchovies, breadcrumbs and broccoli

I'd love to be able to take credit for this meal, but the truth is i had nothing to do with it.  My hubby has been talking about cooking this meal for some time now, and finally the time came where I was banished from the kitchen to sit with a glass of vino, some crusty bread and appetizers and just enjoy watching dinner being cooked for me.

I warned him, that if it was good it would be going on the blog.  So guess what - here it is.  Amazing.  So simple, yet so full of flavour you'll be looking for another excuse to cook it again.
Here is what you need. 

375g linguine
olive oil
one day old bread chopping into fine breadcrumbs (or - bread crumbs)
4-6 anchovies
2 small red chillies, de-seeded and diced. 
2-3 cloves garlic, diced. 
2 tbs chopped parsley
3/4 cups of semi cooked small broccoli florets
grated parmigiano cheese 
s + p

1. bring large saucepan of water to the boil over high heat.  add a good pinch of salt and then add the pasta stir frequently. keep an eye on the pasta whilst you get started on the other additions. 
2. heat some oil in a heavy based saucepan over medium heat and cook bread crumbs for 4-5 minutes, stirring often, until they are golden.  remove and set aside. 
3. Return the pan to the heat and add more oil, the anchovies, chillies, garlic and broccoli.  Cook only for a few mintues to infuse the flavours - you don't want to be browning the garlic. Add the breadcrumbs. 
4. Drain the pasta and then add the pasta to the saucepan with the anchovy and breadcrumb mix.  Toss and add the parsley and some of the parmigiano. 

Season to taste and serve immediately! 



  1. Delicimo! And nothing tastes better than a meal cooked by someone else, I reckon!


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