Green Olive Linguine with Broccolini & Lemon Breadcrumbs
green olive linguine with an olive oil-based sauce, broccolini, and crispy lemon breadcrumbs
12 oz broccolini, cleaned and trimmed
4 oz grainy bread, cubed
neutral oil (safflower, vegetable, etc.)
1 lemon, zested
1 lb linguine
3 tbsp olive oil
4 green onions, sliced
2 garlic cloves, minced
1 cup pasta water
2 tbsp butter
¼ cup lemon juice
8 oz pitted green olives, halved
4 oz capers
chopped fresh chives to garnish
Bring a large pot of salted water to a boil. Add the broccolini and blanch for 3 minutes, or until bright and tender. Transfer the broccolini out of the pot (reserve the water) and into a large bowl of ice water. Let cool in the water for a minute or two. Transfer the broccolini to a sheet pan lined with paper towels and let dry. Once dry, roughly chop the broccolini.
Meanwhile, make the breadcrumbs by placing the bread into a food processor. Pulse until crumbs form. Heat a large sauté pan over medium heat and add enough neutral oil to fully cover the bottom and come up the sides about ¼ of an inch. Once the oil is hot, add the breadcrumbs. Toast until golden brown. Quickly use a strainer to retrieve the breadcrumbs and transfer them to a plate lined with paper towels. Immediately season with the lemon zest and a pinch of salt. Let cool.
Bring the water in the pot back to a boil, add another pinch of salt, and drop in the linguine. Cook for 1 minute less than the package’s instructions, stirring often.
Heat a separate large, heavy-bottom pot over medium heat. Add the olive oil. Once the oil is hot, add the green onions. Let sauté for a minute or two. Stir in the garlic. Add 1 cup of pasta water from the linguine pot. Let this come to a bubble and cook for a minute or two.
Drain the linguine and immediately add it to the sauce. Add the butter and gently stir the linguine until the butter melts. Stir in the lemon juice next.
Fold in the chopped broccolini, green olives, and capers. Let warm through.
Serve the linguine with the breadcrumbs and fresh chives on top. Squeeze a bit more lemon juice and add a drizzle of olive oil to finish.