Bruschetta Linguine With Lemon Breadcrumbs

• 1 pkg (16 oz) linguine
• 2 tbsp lemon-infused olive oil
• 1 1/2 cups torn crusty bread
• None None Sea salt and cracked black pepper
• 1 clove garlic, minced
• 3 tbsp extra-virgin olive oil
• 6 None plum tomatoes, finely chopped
• None None Chopped basil leaves
• None None Grated Parmesan cheese, to serve

1. Cook the linguine in boiling salted water according to the package directions. Drain.
2. For the lemon breadcrumbs, heat the lemon-infused olive oil in a large skillet on medium-high heat. Add the bread; stir to coat and cook until crisp and golden. Season.
3. Place the garlic, extra-virgin olive oil, tomatoes and basil in a large bowl and toss to combine. Add the pasta and toss well. Season.
4. Place the pasta in serving bowls. Top with the lemon breadcrumbs and a sprinkling of Parmesan cheese

linguine, lemoninfused olive oil, crusty bread, salt, clove garlic, extravirgin olive oil, tomatoes, basil leaves, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27362 (may not work)