Garlicky linguine with Savoy and anchovy
by Silvana Franco
Ingredients
400g linguine or spaghetti
1 small Savoy cabbage , cut into 1cm-wide slices
4 tbsp olive oil
5 garlic cloves , thickly sliced
50g can anchovy in olive oil
large pinch crushed chilli flakes
For the crispy crumbs
1-2 tbsp olive oil
50g fresh white breadcrumb
4 tbsp finely chopped parsley
2 tbsp freshly grated pecorino or Parmesan
The rainbow beetroot is the best I've ever tasted and I look forward to trying different vegetables out. Everyone at Largo Walled Garden is very friendly and helpful and I'm happy to support locally grown veg.
— Kirsty Pearson
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