Spaghetti with Garlic, Olive Oil, and Spicy Bread Crumbs

From Cook’s Country. On first attempt, it was tasty but a little dry. Maybe add more of the pasta water to the finished product, and also measure oil instead of eyeballing it.

Has Kim tried this? Yes!2 slices hearty white sandwich bread, torn into piece

6 tbsp EVOO

6 garlic cloves

3/4 tsp red pepper flakes

Salt

1 lb spaghetti

1/2 c grated Parmesan cheese

1/4 chopped fresh parsley

1. Bring 4 quarts water to boil in large pot. Meanwhile, process bread in food processor until coarsely ground. Heat 2 tbsp oil in large skillet over medium-high heat until shimmering. Add bread crumbs and cook, stirring occasionally, until light golden, about 3 minutes. Add half of garlic and 1/4 tsp red pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl and season with salt.

2. Wipe out skillet and add remaining 4 tbsp oil, remaining half of garlic, and remaining 1/2 tsp red pepper flakes. Cook over medium-low heat until garlic is just golden, 1 to 3 minutes. Remove pan from heat.

3. Add 1 tbsp salt and spaghetti to boiling water. Cook until al dente. Reserve 1/4 c cooking water, drain pasta, and return to pot along with reserved water. Stir in oil mixture, Parmesan, and parsley. Season with salt and sprinkle with bread crumbs. Serve.

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