Spaghetti with Garlic, Oil and Lemon-Parmesan Breadcrumbs

• 份量: 6 servings
• 总时间: 30 minutes

配料

1/4 cup finely chopped fresh flat-leaf parsley

1 teaspoon grated lemon zest, plus 2 tablespoons juice

1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve

4 tablespoons extra-virgin olive oil, divided, plus more to serve

6 medium garlic cloves, minced

3/4 cup panko breadcrumbs

1 pound spaghetti

Kosher salt and ground black pepper

1/4 teaspoon red pepper flakes

步骤

In a medium bowl, toss together the parsley, lemon zest and cheese. Set aside. In a large pot, combine 1 tablespoon oil and half of the garlic; cook over medium-high, stirring, until lightly browned, about 1 minute. Add the panko and cook, stirring often, until golden brown, about 2 minutes. Add the panko to the parsley mixture and toss to combine; set aside.

Rinse the pot, fill with 2 quarts water and bring to a boil. Add the spaghetti and 2 teaspoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain; set aside.

To the pot, add the remaining 3 tablespoons oil, the remaining garlic and the pepper flakes. Cook over medium, stirring occasionally, until the garlic begins to brown, 30 to 60 seconds. Add the lemon juice and 1 ½ cups of the reserved pasta water and bring to a simmer over medium-high. Add the pasta and cook, tossing with tongs, until al dente and lightly sauced, adding more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the breadcrumbs and additional cheese.