Name: Linguine with Cauliflower, Garlic, and Bread Crumbs
Yield: 4
Ingredients: 8 tbsp. olive oil -; 1 c. fresh bread crumbs -; 6 cloves garlic -; 6 tbsp. chopped fresh parsley -; 1/2 tsp. dried red-pepper flakes -; 1 tsp. anchovy paste -; 1 lb. linguine -; 1 head cauliflower (about 2 1/2 pounds) -; 1 tsp. salt -; 1/2 c. grated Parmesan -

Ingredients for - Linguine with Cauliflower, Garlic, and Bread Crumbs

1. 8 tbsp. olive oil

2. 1 c. fresh bread crumbs

3. 6 cloves garlic

4. 6 tbsp. chopped fresh parsley

5. 1/2 tsp. dried red-pepper flakes

6. 1 tsp. anchovy paste

7. 1 lb. linguine

8. 1 head cauliflower (about 2 1/2 pounds)

9. 1 tsp. salt

10. 1/2 c. grated Parmesan

How to cook deliciously - Linguine with Cauliflower, Garlic, and Bread Crumbs

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.