Cavolo Nero Linguine with Pangrattato

deliciousmagazine.co.uk

Snotmoose

1 large garlic bulb, cloves peeled

100g olive oil, plus extra if needed

200g cavolo nero, any tough stalks removed

400g dried linguine

5 anchovy fillets, plus 1 tbsp of their oil

40g panko breadcrumbs

Finely grated zest 1 lemon, plus juice to taste

Directions at deliciousmagazine.co.uk

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