Garlicky linguine with Savoy and anchovy
by Silvana Franco
Ingredients
400g linguine or spaghetti
1 small Savoy cabbage , cut into 1cm-wide slices
4 tbsp olive oil
5 garlic cloves , thickly sliced
50g can anchovy in olive oil
large pinch crushed chilli flakes
For the crispy crumbs
1-2 tbsp olive oil
50g fresh white breadcrumb
4 tbsp finely chopped parsley
2 tbsp freshly grated pecorino or Parmesan
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
— Vanda Murray
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