This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!
- 1 lb linguine or 1 lb spaghetti
- 1 1⁄2 teaspoons salt, plus
- 1 teaspoon salt, for sauce (for pasta)
- 1 tablespoon unsalted butter
- 1⁄4 cup dry breadcrumbs
- 1⁄2 ounce parmesan cheese, grated (about 2 tablespoons)
- 3 medium garlic cloves, minced-appox. 1T
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon red pepper flakes
- 1⁄4 cup dry vermouth
- ground black pepper
- Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
- Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
- Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.