Frittate alla Napoletana | Gourmet Traveller

Ingredients

• 250 gm cooked linguine, cut in half widthways
• 120 gm finely grated pecorino (1 cup)
• ½ cup coarsely chopped flat-leaf parsley
• 6 eggs, beaten
• 35 gm plain flour (¼ cup)
• 1 tbsp dried breadcrumbs
• 1 garlic clove, crushed
• 200 ml vegetable oil, for shallow-frying