Broad bean and anchovy linguine with a herby pangrattato recipe

1. Cook the broad beans in a pan of boiling water for 3 mins. Drain, then transfer to a bowl of cold water. Double pod them by pinching the top of the pod to squeeze the vibrant green beans out of the tougher skin. Discard the skins and rinse the beans in a sieve under a cold tap. Finely chop half the beans. Set aside.
2. Heat half the anchovy oil in a large frying pan over a medium heat. Add the finely chopped garlic, cook for 1-2 mins until fragrant and very lightly golden, then toss through the breadcrumbs. Cook for 4-5 mins, tossing frequently, until golden and crisp, then mix in half the parsley and the lemon zest. Tip into a bowl and set aside.
3. Cook the pasta according to packet instructions until al dente. Drain, saving a mug of the cooking water.
4. Meanwhile, wipe out the frying pan and add the anchovies in their remaining oil and cook with the crushed garlic for 2-3 mins, breaking the anchovies down with the back of a wooden spoon, until you have a paste-like consistency. Squeeze over half the lemon juice and stir through 100ml of the pasta cooking water. Remove from the heat and toss through the linguine and Parmesan to create a glossy sauce that coats the linguine, adding a splash more of the cooking water, if needed, to loosen the sauce. Toss through the remaining parsley and the double podded broad beans.
5. Divide among 4 plates or pasta bowls and serve topped with the crispy pangrattato and a little extra Parmesan.

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