Linguine With Salsa Verde

Serving: 232 g

Ingredients

• pasta120 g
• parsley35 g
• capers20 g
• anchovy12 g
• garlic8 g
• olive oil22 g
• breadcrumbs15 g

Recipe steps

1. Chop the parsley, capers, anchovy and garlic together to a coarse paste rather than blending them smooth.
2. Loosen with the oil and a squeeze of lemon; it should be spoonable, not a puree.
3. Toast the breadcrumbs in a dry pan until crisp.
4. Toss the hot drained linguine with the sauce off the heat, so it stays green and raw-tasting.
5. Scatter the crumbs over for texture.

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