Linguine with Anchovies, Capers, Olives and Breadcrumbs
The Italian composer, Ruggero Leoncavallo, who wrote I Pagliacci among other operas, was very partial to this dish. It is traditionally eaten on Christmas Eve in Calabria.
Linguine alla Mollica
- 300g linguine (also called lingue di passero)
- Salt and pepper
- 12 tbsp olive oil
- 60g pitted black olives, chopped
- 2 small red chillies, finely chopped
- 1 tbsp salted capers, rinsed
- 6 anchovy fillets
- 60g fresh breadcrumbs
- Add the linguine to a large pan of boiling salted water and boil until al dente.
- Meanwhile, heat half of the olive oil in a pan, add the olives, chillies, capers and anchovies, and heat, stirring to dissolve the anchovies. Drain the pasta as soon as it is ready and toss this into the sauce.
- At the same time, heat the rest of the olive oil in a large non-stick pan and fry the breadcrumbs until slightly brown.
- Now mix the dressed pasta into the breadcrumbs. Fry for a few minutes, until a crust forms underneath. Invert on to a warm plate, so the crushed side is on top. Cut into portions with a knife and serve.