Caper, crumb and lemon linguine

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Capers, when fried, turn into moreish crisp, salty nuggets that add a burst of flavour to this pasta dish. It’s also a great way of using up bread that is past its best – simply blitz into crumbs and store any leftovers in an airtight container in the freezer, then use straight from frozen.


  • 375 g/13 oz dried linguine pasta
  • 4 tbsp extra virgin olive oil


  • Cook the pasta in a large saucepan of boiling salted water, following the pack instructions, until al dente. Drain, reserving 150 ml/5 fl oz/scant ⅔</