The preparation

Dice some homemade bread and toast it in a pan with oil. We cook the pasta in plenty of salted water.

In a frying pan, we add olive oil, garlic and anchovies and sauté over a high heat.

Drain the linguine and transfer to the pan, finishing cooking, adding cooking water if necessary.

Cut the sea bass fillet into small pieces and marinate it with grated orange and evo oil.

Add the toasted bread cubes and parsley to the pasta in the pan and let it stir a little more. Serve the linguine and finally add the sea bream tartare and a few sprigs of dill.

Enjoy your meal!