• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound linguine (spaghetti or any long pasta)
  • 18+ anchovies (1 tin), packed in oil
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 1 cup bread crumbs
  • 1/4 cup parsley flakes, chopped
  • Black pepper

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  1. For the bread crumbs: Cut your favorite bread into 1 inch slices (remove the crust) and bake at 300 degrees for 5 minutes each side or until lightly toasted. Mash by hand or blend in a food processor until crumbs.
  2. Bring a large pot of salted water to boil for the pasta.
  3. Set aside 4-6 anchovies for garnish. Chop the remaining anchovies into pieces and sauté together with the garlic and olive oil in a large skillet over medium heat until the anchovies disintegrate into a paste.
  4. Simultaneously, cook the pasta until just shy of al dente and drain it. Add the pasta to the anchovy mixture and then mix in the bread crumbs and the parsley. Serve immediately with an anchovy garnish and a sprinkle of black pepper. (Feel free to add more anchovies above for a stronger taste. If the resulting pasta seems dry, drizzle with olive oil).