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Kale, garlic & anchovy linguine with chilli crumbs
This pasta really couldn’t be any simpler and makes such a delicious store cupboard supper. It’s a recipe easily made with tenderstem broccoli instead - simmer the broccoli with the pasta for the final 3 minutes’ cooking time.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
2 tsp olive oil
25g panko breadcrumbs
½ tsp Cooks’ Ingredients Pul Biber (or ¼ tsp dried chilli flakes)
125g Essential Kale, thick stalks removed
150g dried Essential Linguine
4 tbsp extra virgin olive oil
4 clove/s garlic, thinly sliced
50g can anchovies in extra virgin olive oil
1 lemon, juice
10g Parmigiano Reggiano, finely grated (optional)
Method
Boil a kettle of water. Heat the olive oil in
a frying pan and fry the breadcrumbs for 3-4
minutes, stirring often, until golden. Stir in the
pul biber, then tip into a bowl. Wipe the pan.
Put the kale into a colander and pour over
the just-boiled water. Cover the kale with a
small plate to weigh it down and leave to drain.
Cook the pasta according to pack instructions,
then drain, reserving 100ml cooking water.
Meanwhile, put the frying pan back over
a low heat and add the extra virgin olive oil and
garlic. Sizzle the garlic for 2 minutes, without
letting it colour. Add the anchovies and their
oil, and stir into the garlic, letting them melt.
Cook for 2 minutes more, then stir in the kale
and heat through for 1 minute.
Tip the cooked pasta, lemon juice and
reserved pasta water into the kale pan. Turn
the heat up and toss everything together
with tongs for 1-2 minutes, until the liquid has
evaporated and the pasta and kale are evenly
coated in oil. Divide between plates, then
scatter over the crispy breadcrumbs and
a little cheese, if using.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,784kJ/ 668kcals
Fat
42g
Saturated Fat
7.3g
Carbohydrates
51g
Sugars
2g
Fibre
7g
Protein
17g
Salt
2.5g
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