Anchovy Brown Butter Linguine With Parmesan Breadcrumbs
10m prep 10m cook 20m ready
A quick and flavorful pasta dish featuring nutty brown butter, salty anchovies, and crispy Parmesan breadcrumbs. Ready in just 20 minutes, it's perfect for a last-minute dinner.
Ingredients
- 170 g linguine
- 42.5 g fresh sourdough bread (without crust) torn
- 14.2 g Parmesan grated
- 7.39 ml olive oil
- Kosher salt
- 14.8 ml fresh flat-leaf parsley chopped
- 7.39 ml grated lemon zest
- 29.6 ml unsalted butter
- 2 small anchovy fillets chopped
- 0.5 medium shallot finely chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 111 mg
- Iron: 1.18 mg
- Magnesium: 21.9 mg
- Phosphorus: 118 mg
- Potassium: 238 mg
- Zinc: 0.77 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 170 g linguine
- 7.39 ml olive oil
- Kosher salt
- 7.39 ml grated lemon zest
- 29.6 ml unsalted butter
Prepare
- 42.5 g fresh sourdough bread (without crust), torn
- Grate 14.2 g Parmesan
- Chop 14.8 ml fresh flat-leaf parsley
- Chop 2 small anchovy fillets
- 0.5 medium shallot, finely chopped
Let's Cook
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Step 1.
Heat the oven to 400°F. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta and set aside.
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Step 2.
While the pasta cooks, in a food processor, pulse the torn sourdough bread, grated Parmesan, olive oil, and ⅛ teaspoon salt until fine crumbs form. Transfer the crumbs to a rimmed baking sheet and bake, tossing once halfway through, until golden brown, 6 to 8 minutes. Remove from the oven and toss with the chopped parsley and lemon zest; set aside.
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Step 3.
Meanwhile, in a medium skillet over medium-high heat, melt the butter. Once melted, continue to simmer, whisking constantly, until deep brown flecks appear and the butter smells nutty, 2 to 5 minutes. Watch carefully to prevent burning.
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Step 4.
Reduce the heat to low. Add the chopped anchovy fillets and finely chopped shallot to the brown butter and cook, stirring, until the shallot is tender, 1 to 2 minutes. Add the drained linguine and 2 tablespoons of the reserved pasta water; toss to coat, adding more pasta water a tablespoon at a time if the pasta seems dry. Serve immediately, topped with the Parmesan breadcrumb mixture.
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