Linguine with Cabbage and Anchovy

Pasta and fresh vegetables are a wonderful combination. In this recipe, Savoy Green Cabbage and Anchovies for a new refreshing taste.

Serves 4 * Prep 10 min * Cook 15 Min

Ingredients

• 400g Linguine
• 1 small Savoy cabbage cut into stripes
• 4 tbsp olive oil
• 5 garlic cloves sliced
• 1 can of anchovies in olive oil
• 1 pinch crushed chili flakes
• For the Crispy Crumbs
• 1-2 TBSP olive oil
• 50g breadcrumbs
• 4 TBSP finely chopped parsley
• 2 TBSP grated Parmesan

Directions

1. Cook the pasta in a large pot of boiling saltwater
2. Add the cabbage to the pasta during the last 4 min of cooking
3. Sautee the garlic in some olive oil until golden brown - remove from heat
4. Add the anchovies and their oil and cook for 1-2 minutes. Mash it with a fork into smaller pieces. 
5. Add 150 ml of hot water ( you can use 1-2 ladles of the pasta water)6
6. Heat some more oil in a large pan to make the crumbs
7. Cook the bread and parsley for about 5 min and then mix in the cheeses
8. Drain the pasta and add it back to the pan
9. Add the anchovies sauce, garlic, chili, and black pepper to taste
10. Toss well to combine
11. Serve and top with bread crumbs

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