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Anchovy Brown Butter Linguine with Parmesan Breadcrumbs Recipe

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This recipe for Anchovy Brown Butter Linguine with Parmesan Breadcrumbs is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz linguine
3 oz sourdough bread, no crust and torn
1 oz Parmesan, grated
1 Tbsp olive oil
1/4 tsp Kosher salt
2 Tbsp parsley, chopped
1 Tbsp finely grated lemon zest
4 Tbsp butter
3 anchovy fillets, chopped
1 finely chopped medium shallot
Directions:
Directions:
1. Heat oven to 400º F. Cook pasta per package directions. Reserve 1/4 cup cooking water, then drain pasta.
2. In food processor, pulse bread, Parmesan, oil and 1/4 tsp salt to form fine crumbs. Transfer to rimmed baking sheet and bake, tossing once, until golden brown, 6-8 min. Toss with parsley and lemon zest.
3. Meanwhile, melt butter in a large skillet on medium high. When butter is melted, continue to simmer, whisking constantly until deep brown flecks appear, 2-5 min.
4. Reduce heat to low, add anchovies and shallot and cook until shallot is tender, 1-2 min. Toss with pasta and reserved cooking water. Serve topped with Parmesan crumbs. Serves 4
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Good Housekeeping

 

 

 

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