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BARILLA PASTA- Anchovy, Greens, Walnut & Garlic Crumble Linguine


barilla pasta linguine


I’m very excited to share some of my most favourite pasta recipes which I’ve created with Barilla Pasta. Here’s my Anchovy, Greens, Walnut and Garlic Crumble Linguine, a dinner party staple that I’ve served time and time again. I love the simplicity of the flavours. The anchovies melt down to make the most amazing sauce which works perfectly with the garlic and herb crumble.

IN BIGGER NEWS….Barilla are also running a competition where you can win £1,000 British Airways vouchers to use towards a weekend away in Italy. In order to enter people must post a picture of a pasta dish on Barilla UK’s  Facebook page  or use the hashtags #OutsidetheBox and #BarillaUK across Instagram for a chance to win.

I can honestly say I live for all things pasta related and can’t wait to see everyone’s creations.


Anchovy, Greens, Walnut & Garlic Crumble Linguine

Feeds – 4-6

Preparation Time – 10 minutes

Cooking Time – 25 minutes



Sauce –

generous glug of olive oil

12 anchovy fillets (sustainable)

3 cloves of garlic – minced

several turns of black pepper

2 large handfuls of kale – roughly torn


Garlic crumb –

Glug of olive oil

150g fresh breadcrumbs

2 cloves garlic – minced

small bunch of parsley – finely chopped


450g linguine


Garnish –

Parmesan – finely grated

zest of half a lemon

several turns of black pepper



Bring a large pan of generously salted water to the boil then add the linguine, stir and allow to cook for around 10-12 minutes until al dente.

In a large pan add your oil, anchovies and garlic and cook over a medium heat until the anchovies break up and form a paste. Next add in your kale and cook for a minute or two until it’s wilts.

Heat a glug of oil then add in your breadcrumbs, garlic and parsley frying until golden.

Once your pasta is cooked add in to your anchovy sauce. Pour in a splash of pasta water and gently mix coating the linguine fully with the sauce.

Place in a serving bowl, sprinkle over the garlic crumbs, a generous grating of Parmesan, lemon zest and extra freshly ground black pepper then serve.