Linguine and Cod in Spicy Tomato Sauce | Oregonian Recipes

Ingredients

• 8 ounces boneless, skinless cod fillets, cut into 3-inch-wide strips
• Salt
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil (divided)
• 5 cloves garlic, smashed (divided)
• 1/2 cup fresh bread crumbs
• 1 to 1 1/4 teaspoons crushed red pepper flakes, or to taste (divided)
• Freshly ground black pepper
• 1 28-ounce can peeled, crushed tomatoes
• 12 ounces linguine fini or regular linguine
• 1/2 cup chopped fresh Italian (flat-leaf) parsley
• 1/4 cup chopped fresh basil leaves