Spaghetti with Fresh Breadcrumbs, Garlic, and Extra-Virgin Olive Oil

Spaghetti with Fresh Breadcrumbs, Garlic, and Extra-Virgin Olive Oil
Photo by Scott Phillips

Ingredients

  • 4 drained oil-packed anchovy fillets (optional)
  • Kosher salt
  • Pinch crushed red pepper flakes
  • 6 medium cloves garlic, finely chopped
  • ¾ lb. dried spaghetti, spaghettini, or linguine
  • ½ cup best-quality extra-virgin olive oil
  • 1-½ cups coarse fresh breadcrumbs (with crust), preferably from a ciabatta loaf
  • + 1 more ingredients
    • ¼ cup finely chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spatula, until the pepper flakes are sizzling, about 5 minutes. Add the anchovies, if using, and mash them...

View full recipe at Fine Cooking

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