Bitter Greens and Anchovy Linguine with Toasted Breadcrumbs

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta.

   ~5 min
2. 2

   While the water heats, trim and chop the broccolini into bite-sized pieces. Thinly slice the garlic.

   ~5 min
3. 3

   In a frying pan, heat 30 ml of olive oil over medium heat. Add the breadcrumbs and toast, stirring frequently, until golden brown and crispy. Remove from the pan and set aside.

   ~7 min
4. 4

   Add the linguine to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

   ~10 min
5. 5

   In the same frying pan (no need to wash), add the remaining 30 ml of olive oil over medium heat. Add the sliced garlic and anchovy fillets. Cook, stirring and mashing the anchovies with a spoon, until the anchovies have dissolved and the garlic is fragrant, about 2-3 minutes.

   ~3 min
6. 6

   Add the chopped broccolini to the pan with the garlic and anchovy mixture. Cook for 3-4 minutes until the broccolini is tender-crisp.

   ~4 min
7. 7

   Add the arugula to the pan and stir until it begins to wilt, about 1 minute.

   ~1 min
8. 8

   Add the drained linguine to the frying pan with the vegetables. Toss to combine. Gradually add some of the reserved pasta water to create a light sauce, tossing continuously. Add the red pepper flakes and lemon zest.

   ~2 min
9. 9

   Season with salt and black pepper to taste. Serve immediately, topped with the toasted breadcrumbs.

   ~1 min