1-1/2 tablespoons extra-virgin olive oil
6 to 8 garlic cloves, cut widthwise into paper-thin slices
1 small can anchovy filets, drained, blotted dry, and cut widthwise into 1/4-inch pieces
1/2 teaspoon hot pepper flakes
2 tablespoons red wine vinegar, or to taste
3 tablespoons capers, drained
8 pitted oil-cured or Kalamata olives, thinly sliced
1 large or 2 small ripe tomatoes, peeled, seeded, and cut into 1/4-inch dice
1 teaspoon grated lemon zest
1 cup chopped flat-leaf parsley
2 cups chicken stock
10 ounces linguini
Salt and freshly ground black pepper
1/4 to 1/2 cup freshly grated romano cheese for serving
Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
Heat the olive oil in a large nonstick skillet. Add the garlic, anchovy pieces, and hot pepper flakes and cook over medium heat until the garlic is golden brown, about 2 minutes. Add the vinegar and bring to a boil. Stir in the capers, olives, tomato, lemon zest, half the parsley, and chicken stock and bring to a boil. Simmer the sauce until richly flavored, about 3 minutes. Correct the seasoning, adding salt or vinegar to taste.
Meanwhile, cook the linguini in the rapidly boiling, lightly salted water until just shy of al dente, about 7 minutes. Drain the pasta in a colander.
Stir the linguini into the sauce and cook it over high heat until thoroughly heated and some of the stock is absorbed, about 2 minutes. Serve it in bowls (the sauce is quite soupy), with the remaining parsley on top. Serve at once, with grated cheese on the side for sprinkling. Serves 4.