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Chilli and parsley linguine with anchovy breadcrumbs
Chilli and parsley linguine with anchovy breadcrumbs
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious salmon pasta to delight your palate.
Ingredients:
  • 400g linguine
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 large fresh red chillies, halved, deseeded, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3 (about 200g each) skinless salmon fillets
  • 36.40 gm olive oil
  • 3 drained anchovy fillets
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 20.00 ml finely grated lemon rind
  • 125ml (1/2 cup) fresh lemon juice
  • 250.00 ml coarsely chopped fresh continental parsley
Instructions:
  • Boil the pasta in a large saucepan of salted water until perfectly al dente as per package instructions. Drain thoroughly and transfer back to the pan.
  • Heat extra virgin olive oil in a medium frying pan over high heat. Remove from heat, then add chili and garlic and stir well. Transfer the mixture to a heatproof bowl. Heat the frying pan over medium-high heat, then add the salmon and cook for 3-4 minutes per side or until cooked through. Transfer the salmon to a plate and use a fork to flake the flesh.
  • In a large frying pan over high heat, heat the olive oil until shimmering. Add the anchovies and cook for 30 seconds until they start to dissolve. Stir in the breadcrumbs and cook for 5 minutes until beautifully golden. Remove from heat and enjoy!
  • Combine lemon rind, lemon juice, and parsley into the chilli mixture, stirring until well mixed. Toss the chilli mixture and salmon with the pasta until just combined. Serve the pasta in serving bowls and top with anchovy breadcrumbs. Enjoy immediately.

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