Lemon-Garlic Pasta with Salmon

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

8 ounces whole-wheat pasta

5 tablespoons extra-virgin olive oil

5 cloves garlic, chopped

1 teaspoon anchovy paste

¼ teaspoon crushed red pepper

Zest and juice of 1 lemon

1 ½ cups flaked cooked salmon (see Associated Recipes)

3 tablespoons chopped fresh parsley

¼ teaspoon salt

2 tablespoons whole-wheat breadcrumbs, toasted

Directions at eatingwell.com

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