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½ cup olive oil
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¼ cup Margot's Morsels Crazy Crumbs, in Parmesan
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Kosher salt and freshly ground black pepper
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2 tablespoons chopped fresh dill
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1 teaspoon finely grated lemon zest
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12 ounces linguine or other long pasta
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4 oil-packed anchovy fillets
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1 small garlic clove
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1 cup chopped fresh parsley
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½ cup chopped fresh basil
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1 cup green olives, pitted, halved
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3 tablespoons drained capers
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½ ounce Parmesan, finely grated (about ½ cup), plus more for serving
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2 tablespoons fresh lemon juice
Toss the Crazy Crumbs with dill and lemon zest. If you already have Margot's Morsels in your pantry, crush them to a fine crumb.
Cook pasta in a large pot of boiling salted water, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Mash anchovies and garlic into a paste on a cutting board with the side of a chef’s knife or, using a mortar and pestle. Combine this with parsley, basil, and half of olives and capers in a large bowl. Chop the remaining olives and capers into pieces and add to mixture, along with ½ cup oil. Mix well; season sauce with salt and pepper.
Add pasta and ¼ cup reserved pasta cooking liquid to sauce. Toss, adding Parmesan a bit at a time, along with more pasta cooking liquid, if needed, until sauce coats pasta. Add lemon juice; season with salt and pepper.
Serve pasta topped with morel of the olive mixture and more Parmesan.
Do Ahead:I Sauce can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill. Bring to room temperature before adding pasta