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Linguine alla Mollica
Linguine with Anchovies, Capers, Olives and Breadcrumbs
- Serves
4
- Difficulty
Easy
Published 2012
“The Italian composer, Ruggero Leoncavallo, who wrote / Pagliacci among other operas, was very partial to this dish. It is traditionally eaten on Christmas Eve in Calabria.”
Ingredients
300 g - salt and pepper
12 tbsp
Method
Add the linguine to a large pan of boiling salted water and boil until al dente.
Meanwhile, heat half of the olive oil in a pan, add the olives, chillies, capers and anchovies, and heat, stirring to dissolve the anchovies. Drain the pasta as soon as it is ready and toss into this sauce.
At the same time, heat the rest of the olive oil in a large non-stick pan. Add the breadcrumb
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