MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Linguine With Green Olive Sauce & Zesty Breadcrumbs
 Categories: Pasta, Vegetables, Cheese, Citrus, Seafood
      Yield: 4 Servings
 
    1/2 c  Olive oil; +1 tb
    1/4 c  Panko
           Salt & fresh ground pepper
      2 tb Fresh dill; chopped
      1 ts Lemon zest; fine grated
     12 oz Linguine or
           - other long pasta
      4    Anchovy filets; oil-packed
      1 cl Garlic
      1 c  Fresh parsley; chopped
    1/2 c  Fresh basil; chopped
      1 c  Green olives;
           - pitted, halved
      3 tb Capers; drained
    1/2 c  Parmesan (1/2 oz);
           - fine grated,
           - more for serving
      2 tb Fresh lemon juice
 
  Heat 1 tb oil in a medium skillet over medium and cook panko,
  stirring, until golden, about 5 minutes. Season with salt & pepper;
  transfer to paper towels to drain and toss with dill and lemon
  zest.
  
  Cook pasta in a large pot of boiling salted water, stirring
  occasionally, until al dente. Drain, reserving 1/2 cup pasta
  cooking liquid.
  
  Meanwhile, mash anchovies and garlic to a paste on a cutting board
  with the side of a chef's knife. Combine with parsley, basil, and
  half of olives and capers in a large bowl. Chop remaining olives
  and capers and add to bowl, along with remaining 1/2 cup oil. Mix
  well; season sauce with salt & pepper.
  
  Add pasta and 1/4 cup reserved pasta cooking liquid to sauce. Toss,
  adding Parmesan a bit at a time, along with more pasta cooking
  liquid as needed, until sauce coats pasta. Add lemon juice; season
  with salt & pepper.
  
  Serve pasta topped with panko and more Parmesan.
  
  Do Ahead:

  Sauce can be made 1 day ahead. Cover with plastic wrap, pressing
  directly against surface, and chill.
  
  Recipe by Chris Morocco
  
  Recipe FROM: Bon Appétit, Jun 2015
  
  Formatted by: Dave Drum, Jul 15, 2015
  
  Uncle Dirty Dave's Archives
 
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