Ingredients
8tbspolive oil
1cupfresh bread crumbs
6garlic cloves
6tbspfresh parsley,chopped
½tspred pepper flakes,dried
1tspanchovy paste
1lblinguine
2½lbscauliflower,(1 head)
1tspsalt
½cupparmesan,grated
Preparation
In a large frying pan, heat 4 tablespoons of the oil over moderate heat. Add the bread crumbs and cook, stirring, for about 5 minutes, until golden.
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 for about 8 minutes, until almost done. Add the cauliflower and bring back to a boil.
Cook for about 4 minutes longer, until the cauliflower and pasta are just done. Drain.
Toss with the garlic mixture, salt, bread crumbs and Parmesan. Top with additional Parmesan.
Serve and enjoy!
