Linguine With White Anchovies And Sicilian Olives

• 9 oz linguine
• 1/2 cup olive oil
• 6 cloves garlic, finely chopped
• 1 cup fresh, chunky breadcrumbs
• 8 None white anchovy fillets
• 1/2 tsp chili flakes
• 3 oz large green Sicilian olives, pitted, roughly chopped
• 1 handful fresh basil leaves, torn
• None None Parmesan cheese, to serve

1. Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, heat 2 tbsp olive oil in a frying pan over medium-high heat. Add 1 tsp garlic and breadcrumbs. Cook for 3-4 mins, until crisp and golden, tossing occasionally. Season.
3. Wipe out frying pan. Reduce heat to medium and add remaining oil. Cook anchovies for 2 mins then mash into oil with a fork. Add remaining garlic and chili flakes. Cook for 2 mins. Increase heat to high, add olives, pasta and reserved pasta water and toss to combine. Cook for 1-2 mins, until sauce thickens.
4. Distribute between serving bowls and top with breadcrumbs, basil and Parmesan cheese.

linguine, olive oil, garlic, breadcrumbs, white anchovy, chili flakes, green sicilian olives, basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/30713 (may not work)