You will need:<\/b>
\n* One tablespoon olive oil
\n* Half a cup of olive oil.
\n* A quarter cup breadcrumbs.
\n* Salt and freshly ground black pepper.
\n* Two tablespoons chopped fresh dill.
\n* One teaspoon finely grated lemon zest.
\n* One package linguine or other long pasta.
\n* Four oil-packed anchovy fillets.
\n* One small garlic clove.
\n* One cup chopped fresh parsley.
\n* Half a cup chopped fresh basil.
\n* One cup green olives, pitted, halved.
\n* Three tablespoons drained capers.
\n* Hal a cup Parmesan finely grated.
\n* Two tablespoons fresh lemon juice.<\/p>\n
What to do:<\/b>
\nHeat one tablespoon oil in a medium pan over medium heat and cook breadcrumbs, stirring, until golden, about five minutes. Season with salt and pepper; transfer to paper towels to drain and toss with dill and lemon zest.
\nCook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving half a cup pasta water.
\nMeanwhile, mash anchovies and garlic to a paste. 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 half a cup oil. Mix well; season sauce with salt and pepper.
\nAdd pasta and quarter 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 and pepper.
\nServe pasta topped with panko and more Parmesan.<\/p>