Cooking Instructions
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Step 1
Heat the
Olive Oil (15 mL)
in a small skillet over medium heat. Toast
Panko Breadcrumbs (25 g)
until golden brown, then place on a paper towel to drain. Once cool, toss breadcrumbs with zest of the
Lemon (1)
and
Fresh Dill (2 g)
and set aside.
Step 2
Add
Fresh Parsley (45 g)
and Torn
Fresh Basil (10 g)
to a large serving bowl. (Basil won’t get as black on the edges if you tear it instead of chopping it.) Add
Castelvetrano Olives (65 g)
and
Capers (10 g)
to the bowl.
Step 3
Place the
Anchovy Fillets (4)
and
Garlic (1 clove)
on a cutting board and use the side of a chef’s knife to mash it into a paste. You may not get it completely smooth, and that is okay. The anchovy will start to melt into the garlic, and the garlic will start to break down. Add the anchovy mixture to the bowl with the herbs.
Step 4
Chop the remaining
Castelvetrano Olives (65 g)
and
Capers (10 g)
down to a small dice, and add to the bowl with the herb mixture.
Step 5
Add the
Olive Oil (60 mL)
and stir to combine.
Step 6
Cook the
Linguine (340 g)
in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta water before draining.
Step 7
Transfer the linguine to the bowl with the herb sauce along with 1/4 cup of the pasta liquid and stir, gradually adding the
Parmigiano-Reggiano (75 g)
. Add more water as needed until the pasta is coated with the sauce.
Step 8
Top with the breadcrumbs and a bit more parmesan and serve.
