Linguine with Cauliflower, Garlic, and Bread Crumbs

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

1. In a large frying pan, heat 4 tablespoons of the oil over moderate heat.
2. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
3. Remove.
4. Wipe out the pan.
5. Heat the remaining 4 tablespoons oil in the same pan over moderately low heat.
6. Add the garlic, parsley, and red-pepper flakes.
7. Cook, stirring, for 1 minute.
8. Stir in the anchovy paste.
9. Remove from the heat.
10. In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes.
11. Add the cauliflower and bring back to a boil.
12. Cook until the cauliflower and pasta are just done, about 4 minutes longer.
13. Drain.
14. Toss with the garlic mixture, salt, bread crumbs, and Parmesan.
15. Top with additional Parmesan.

olive oil, bread crumbs, garlic, parsley, redpepper, anchovy paste, linguine, cauliflower, salt

Taken from www.foodandwine.com/recipes/linguine-with-cauliflower-garlic-and-bread-crumbs (may not work)