06 Sep September – Linguine with Herbs and Green Olives
Linguine with Herbs and Green Olives
1 T. plus 1/2 c. Odelay Extra Virgin Olive Oil (divided)
1/4 c. panko
Kosher salt and freshly ground black pepper to taste
1 t. finely grated lemon zest
12 oz. linguine
4 anchovy filets
1 clove garlic, minced
1 c. fresh parsley (chopped)
1/2 c. fresh basil (chopped)
1 c. pitted green olives (halved)
3 T. capers
1/2 c. grated parmesan cheese, plus more for serving
2 T. fresh lemon juice
Cooked shrimp or grilled sausage optional
Heat 1 T. Odelay Extra Virgin Olive Oil in medium skillet over medium heat. Cook and stir panko until golden (approx. 5 min.). Season with salt and pepper then drain and cool on paper towels. Toss with dill and lemon zest.
Boil salted water with a drizzle of olive oil. Cook pasta until al dente. Drain, reserving 1/2 c. pasta liquid.
Mash anchovies and garlic into a paste. Combine parsley, basil and 1/2 of olives and capers in a large bowl. Hope remaining olives and capers and add to bowl, along with remaining 1/2 c. Odelay Extra Virgin Olive Oil. Mix well and season with salt and pepper to taste.
Add pasta and 1/4 c. reserved pasta liquid to sauce. Toss and add parmesan, along with more pasta liquid as needed. Add lemon juice, season with salt and pepper.
Add optional cooked shrimp or grilled, sliced sausage at this time.
Serve pasta topped with panko and more parmesan.