Linguine with Garlic and Breadcrumbs



1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and set aside.

2. Return pot to medium and add anchovy oil and garlic. Cook, stirring, until fragrant, about 30 seconds.

3. Add anchovies; cook until almost dissolved, about 30 seconds.

4. Add pasta, lemon zest, and enough pasta water to create a sauce that coats pasta.

5. Season with coarse salt and ground pepper. Serve topped with breadcrumbs.

This pasta uses the flavorful oil the anchovies are packed in, but if you want a subtler taste, try extra-virgin olive oil instead.