Garlicky Spaghetti
You can use Italian breadcrumbs and garlic powder and use fettuccini for the parsley. You can also omit using the optional ingredients. It would still taste great!
Ingredients
6 garlic cloves, divided
½ cup panko bread crumbs
1 pound dry spaghetti
¼ teaspoon red pepper flakes, crushed
1 tablespoon butter
1/3 cup parsley, freshly chopped
Zest and juice of ½ lemon, fresh
¼ cup extra-virgin olive oil, divided
Kosher salt, to taste optional Ingredients:
3 anchovy filets, oil-packed, minced
1/3 cup Parmesan, freshly grated
Directions
1. Mince half of the garlic cloves in advance. Over medium-high heat in a large skillet, heat up 3 tablespoons of olive oil until hot. Add in the minced garlic and breadcrumbs; season with salt and crushed red pepper flakes.
Cook for 2 to 3 minutes, until garlic is fragrant and bread crumbs turn golden. Remove the breadcrumbs onto a large plate lined with a paper towel & wipe the skillet out.
2. Next, thinly slice the leftover garlic cloves. Fill a large pot with salted water. Bring it to a boil over high heat. Prepare the spaghetti per the instructions mentioned on the package, reserving 1 cup of the pasta water for later.
3. In the meantime, place the skillet again over medium heat & add heat up the leftover olive oil with butter until the butter is completely melted. Immediately, add in the anchovies and sliced garlic.
Cook for 2 to 3 minutes, until anchovies are dissolved and garlic is fragrant. Decrease the heat to medium-low and continue to cook until the pasta is cooked through.
4. Lastly, add the cooked pasta to the hot skillet and gently toss the ingredients to coat. Stir in the zest and juice of the lemon followed by the Parmesan.
Add in the reserved pasta water and continue to cook until the sauce is thicken. Stir in ¾ of the prepared bread crumbs and parsley; toss well. Serve immediately; topped with the leftover bread crumbs and enjoy.
Nutritional Value: kcal: 659, Fat: 21 g, Fiber: 4.5 g, Protein: 19 g
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