Cavolo nero linguine with pangrattato

Method

1. Put the garlic cloves in a small pan and cover with the oil (if they’re not completely submerged, add more oil until they are). Cook over a very low heat for 15–20 minutes (there should be very small bubbles forming around the cloves, rather than a full-on simmer) until the cloves are soft and a very pale golden, then lift them out with a slotted spoon. Reserve the oil.
2. Bring a large pan of salted water to the boil. Add the cavolo nero and the linguine and cook, stirring occasionally. After 3½ minutes, lift the cavolo nero out of the water and transfer to a blender. Add the confit garlic and whizz to a smooth green sauce, adding a ladle or 2 of the pasta water if needed. Season with salt, pepper and lemon juice.
3. Put a small frying pan over a medium heat and add the anchovies and their oil. Cook for a minute, breaking up the anchovies to help them dissolve, then add the breadcrumbs and cook for another minute, stirring until golden. Add the lemon zest and season with a little salt (remember the anchovies will provide plenty of saltiness) and pepper.
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5. Drain the pasta and toss with the sauce. Divide between 4 plates then sprinkle over the anchovy crumbs, adding a final drizzle of garlic oil.