Anchovy Pasta and olives

Ingredients

8 garlic cloves, divided

150 grams of sourdough or other crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)

1 teaspoon finely grated lemon zest

Aprox 80 ml (or more) olive oil

4 tins 50g Ortiz Anchovies in Olive Oil

½ teaspoon crushed red pepper flakes

1 table spoon lemon juice, plus lemon zest

1 Rustichella dAbruzzo Linguine 500g

60 grams of grated Pecorino

1 package of chopped parsley

Unsalted butter

Achill Island Sea Salt to taste

Green olives and capers

Method

Very thinly slice 4 garlic cloves and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.

Heat 60 ml of olive oil in a large pan or oven pot. Cook breadcrumb mixture previously made, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.

Heat 3 Tbsp. of oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. See package directions.

Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.

Serve: Divide pasta among bowls. Top with remaining breadcrumb mixture.