Spaghetti with Garlic, Chiliís, Lemon and Fresh Br
Entrees - Maindishes
1 Cup Coarse Homemade Bread Crumbs
Zest of one lemon
2 Tablespoons Olive Oil
Salt & Pepper
1 Pound Spaghetti
1/2 Cup Extra Virgin Olive Oil
5 Large garlic cloves chopped
Juice Of 1 Lemon
1 tablespoon red chili flakes (use less if you want more mild)
1/3 Cup Chopped Parsley
In a heavy pan, heat the oil and add the bread
crumbs, lemon zest, salt & pepper, and cook over
medium heat, stirring often until the crumbs are
crisp and light brown, then set aside.
Cook the pasta in salted boiling water.
While it is cooking, heat the oil in a small,
heavy saucepan, then add the garlic and chili
flakes and cook until sizzling but not browned.
Remove from the heat.
Once the pasta is cooked al dente, remove a small
cup of pasta water, and drain the pasta. Return
to the pot, and add the garlic oil, and lemon
Mix well over medium heat until hot, adding a
little pasta water if the mixture seems dry. Add
the parsley, mix well and serve with the crispy
bread crumbs on top. top with extra lemon zest and
4 Out of 5 from
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