2 generous servings
Prep time: 30 minutes
For the Almond Crumb
1/4 cup toasted almonds, slivered or sliced
1/2 cup ciabatta bread, torn into small pieces (about the size of your pinky nail)
2 tsp fresh thyme
Heat oven to 400, place bread on a baking sheet and bake for 3-5 minutes or until dried and crispy. Remove, place in a bowl and add almonds and thyme. Set aside.
For the rest:
200g dried linguine
2 tbsp butter
1 generous tbsp olive oil
3/4 cup pancetta (optional)
1 large shallot, diced
1 clove garlic, minced
1 red chili, sliced
6 anchovy fillets
1 head broccoli florets, chopped
3 tbsp pasta cooking water
3 tbsp white wine
8 large basil leaves, finely chopped
1/4 bunch Italian parsely
juice of one lemon
10 turns from a black pepper from a mill
finely grated Parmesan
Bring 8 cups of salted water to boil. Add linguine and cook. Keep 3 tbsp of pasta water, but drain the rest.
Place a large skillet over medium heat, add butter, olive oil and pancetta until crisp. Add shallots, garlic, chili, turn down the heat to low and cook until softened. Turn heat up to medium, add anchovies and broccoli, and cook stirring frequently for 4 minutes. add the pasta cooking water and white wine, turn up heat to high and reduce liquid to one quarter. Add pasta, stir. Take off heat and add lemon juice and pepper. Add to bowls and scatter Parmesan and almond crumbs and serve.