Linguine with Cauliflower, Garlic, and Bread Crumbs

Ingredients

• 1 teaspoon anchovy paste 
• 1 cup bread crumbs fresh
• 2.5 pounds cauliflower cut into small florets
• 6 tablespoons parsley fresh chopped
• 6 cloves garlic minced
• 1 pound pasta 
• 8 tablespoons olive oil 
• 0.5 cup parmesan grated plus more for serving
• 0.5 teaspoon red-pepper flakes dried
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• pot

Directions

1. In a large frying pan, heat 4 tablespoons of the oil over moderate heat.
2. Add the bread crumbs and cook, stirring, until golden, about 5 minutes.
3. Remove. Wipe out the pan.
4. Heat the remaining 4 tablespoons oil in the same pan over moderately low heat.
5. Add the garlic, parsley, and red-pepper flakes. Cook, stirring, for 1 minute. Stir in the anchovy paste.
6. Remove from the heat.
7. In a large pot of boiling, salted water, cook the linguine until almost done, about 8 minutes.
8. Add the cauliflower and bring back to a boil. Cook until the cauliflower and pasta are just done, about 4 minutes longer.
9. Drain. Toss with the garlic mixture, salt, bread crumbs, and Parmesan. Top with additional Parmesan.
10. Add a handful each of raisins and pine nuts at the same time as the garlic, parsley, and red-pepper flakes.: Use four chopped anchovy fillets instead of the anchovy paste.
11. Wine Recommendation: Red wine, if it's simple and crisp, makes an intriguing choice for this dish. A touch of earthiness, such as you'll find in a basic Chianti, helps to tie the wine and food flavors together.