Ingredients
12 ounces linguine
6 to 10 anchovy fillets, chopped
2 tablespoons anchovy oil
2 garlic cloves, minced
2 teaspoons finely grated lemon zest (from 1 lemon)
1/4 cup homemade or store-bought plain dried breadcrumbs, toasted
Preparation
In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.
Add anchovies; cook until almost dissolved, about 30 seconds. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.
