Cook linguine according to package directions.

Meanwhile, heat olive oil in a large skillet over medium heat. When hot, add anchovies with their oil and garlic - the mixture will sputter, so cover with a splatter screen if you have one. Cook and stir until garlic is tender and anchovies have melted.

Add raisins and cauliflower to skillet; toss to coat. Reduce heat to medium low; cook and stir until cauliflower is tender and lightly brown, 6 to 8 minutes.

While the cauliflower mixture cooks, heat a small skillet over medium-high heat. Add breadcrumbs to dry skillet and cook, stirring often until lightly brown. Remove from pan to a small bowl.

When the linguine is al dente lift it with a pasta scoop and transfer directly to cauliflower mixture. Toss to combine. Season to taste with salt and pepper. Transfer to a serving bowl and finish with a swirl or two of olive oil.

Sprinkle toasted breadcrumbs and chives over the top and serve.