Galbani Mozzarella and Chilli Linguine

Add the breadcrumbs to a frying pan with a small amount of olive oil, and fry gently until golden and crispy. Remove from the heat and stir in the Galbani Paesano Grated Dehydrated Cheeses. Set aside.

Bring a large saucepan of salted water to a gentle boil. Add the linguine and simmer for 10-12 minutes until the pasta is ‘al dente’ (pasta is soft but with a slight bite).

Meanwhile, heat a small amount of oil in a small frying pan. Add the garlic and red chilli, and fry gently until soft. Then add the anchovies.

Carefully drain the pasta, reserving a ladleful of the cooking water. Return the pasta to the pan, then add the garlic mixture, Galbani Mozzarella and cooking water. Season generously with salt and pepper. Mix well.

Season generously with salt and pepper. Serve with a sprinkle of Galbani Paesano Grated Dehydrated Cheeses.