Linguine with Cauliflower Anchovies and Raisins

Ingredients

• 4 ounces dry linguine
• 2 tablespoons extra virgin olive oil (plus more for finishing)
• 1.5 ounce jar anchovies in olive oil (such as Crown Prince)
• 2 cloves garlic (coarsely chopped)
• 1/4 teaspoon crushed red pepper
• 1/4 cup golden raisins
• 1 small small head cauliflower (cut into bite-size pieces)
• salt and freshly ground black pepper to taste
• 1/4 cup panko breadcrumbs (or other dry bread crumbs)
• chopped fresh chives (for garnish)

Instructions

1. 1

   Cook linguine according to package directions.

2. 2

   Meanwhile, heat olive oil in a large skillet over medium heat. When hot, add anchovies with their oil and garlic - the mixture will sputter, so cover with a splatter screen if you have one. Cook and stir until garlic is tender and anchovies have melted.

3. 3

   Add raisins and cauliflower to skillet; toss to coat. Reduce heat to medium low; cook and stir until cauliflower is tender and lightly brown, 6 to 8 minutes.

4. 4

   While the cauliflower mixture cooks, heat a small skillet over medium-high heat. Add breadcrumbs to dry skillet and cook, stirring often until lightly brown. Remove from pan to a small bowl.

5. 5

   When the linguine is al dente lift it with a pasta scoop and transfer directly to cauliflower mixture. Toss to combine. Season to taste with salt and pepper. Transfer to a serving bowl and finish with a swirl or two of olive oil.

6. 6

   Sprinkle toasted breadcrumbs and chives over the top and serve.