Kale, garlic & anchovy linguine with chilli crumbs

Name: Kale, garlic & anchovy linguine with chilli crumbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 tsp olive oil; 25 g panko breadcrumbs; ½ tsp Cooks’ Ingredients Pul Biber (or ¼ tsp dried chilli flakes); 125 g Essential Kale, thick stalks removed; 150 g dried Essential Linguine; 4 tbsp extra virgin olive oil; 4 clove/s garlic, thinly sliced; 50 g can anchovies in extra virgin olive oil; 1 lemon, juice; 10 g Parmigiano Reggiano, finely grated (optional)

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.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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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)

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.

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