Ingredients
75-125g
linguine
1-4
anchovy fillets
1
zest of lemon
1 bunch
parsley
1 clove
garlic
4 tbsp
Extra virgin olive oil
1 tsp
tomato paste
1 tsp
UmamiPapi Chilli Oil
Salt
1 tbsp
toasted breadcrumbs
Directions
- Prepare a pot of boiling water for the pasta. Add pasta once boiling.
- Dice anchovy fillets and garlic.
- Chop parsley.
- Add olive oil to a pan and turn on medium heat.
- Add the anchovies and garlic. Cook and stir until the aromas start to become fragrant.
- Add UmamiPapi Chilli Oil and mix.
- Add lemon zest.
- Add chopped parsley.
- Mix ingredients together in the pan and add the pasta to the pan when al dente.
- Coat the pasta with all the ingredients in the pan and add splashes of pasta water so that the starch can help with the coating.
- Serve on a plate and add toasted breadcrumbs.
- Add a final drizzle of just the oil from UmamiPapi Papi Oil.
- Enjoy!
