London institution Lina Stores has stolen hearts across the city with its retro interiors and soothing green hues. Trading as a delicatessen in Soho since 1944, the shop branched out into a restaurant serving small plates of pasta and classic Italian side dishes. Here, head chef Masha Rener lets us in on her favourite super-quick pasta recipe: colatura di alici linguine.
How to maken Lina Stores colatura di alici linguine
- Start by bringing the water to the boil and add two tablespoons of salt.
- Once boiling, add the linguine and cook until al dente which should take around 10 to 12 minutes. Stir the pasta in the pot a few times while it’s cooking so it doesn’t stick together.
- The rest of the ingredients can be prepared while the pasta is cooking.
- Put the bread in a food processor until it turns into rough breadcrumbs.
- Fry them in a pan with the extra-virgin olive oil until golden brown and crispy, then remove and put to the side.
- Chop the garlic and chilli together and sauté in the same pan used for the bread for a minute or two.
- Grate your lemon zest and roughly chop the parsley.
- Once the linguine is done, drain from the water and pour into the pan with the chilli and garlic.
- Add the lemon zest, parsley and breadcrumbs and stir in the anchovy essence (keep some breadcrumbs and parsley behind). Mix together.
- Plate the dish and sprinkle the leftover breadcrumbs and parsley on top of the pasta.
- Drizzle over a little extra-virgin olive oil and serve.
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