- Special Pricing
The strong flavors of cauliflower, garlic, red-pepper flakes and Parmesan cheese balance perfectly, raising these common, readily available ingredients to new heights.
WINE RECOMMENDATION: Red wine, if it's simple and crisp, makes an intriguing choice for this dish. A touch of earthiness, such as you'll find in a basic Chianti, helps to tie the wine and food flavors together.
- 8 tablespoons olive oil
- 1 cup fresh bread crumbs
- 6 cloves garlic, minced
- 6 tablespoons chopped fresh parsley
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon anchovy paste
- 1 pound linguine
- 1 head cauliflower (about 2 1/2 pounds), cut into small florets
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese, plus more for serving
In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
Heat the remaining 4 tablespoons oil in the same pan over moderately low heat. Add the garlic, parsley and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste. Remove from the heat.
In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer. Drain. Toss with the garlic mixture, salt, bread crumbs and Parmesan. Top with additional Parmesan.
Substitute broccoli for the cauliflower.
Add a handful each of raisins and pine nuts at the same time as the garlic, parsley, and red-pepper flakes.
Use four chopped anchovy fillets instead of the anchovy paste.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
793 calories; 35g total fat; 11mg cholesterol; 1611mg sodium; 100g carbohydrates; 11g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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