A dish of linguine with green olives and homemade breadcrumbs

Linguine with green olives and homemade breadcrumbs

This simple linguine with crispy breadcrumbs recipe by Max La Manna is a great way of using up bread that would otherwise be wasted. 

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook15 mins
    • Total time25 mins
    • 50g dry leftover bread
    • 85ml extra virgin olive oil, plus 1 tbsp
    • 2 tbsp dill, chopped, including stems
    • 1 unwaxed lemon, 1 tbsp finely grated zest, 3 tbsp juice
    • 340g linguine or other long pasta
    • 3 small cloves garlic, crushed
    • 12½g flat leaf parsley, chopped, including stems
    • 25g basil, chopped, including stems
    • 180g pitted green olives, halved
    • 3 tbsp capers, rinsed
    • 40g Violife Prosociano Wedge, finely grated to give 8 tbsp