Prep 30 mins
Cook 0 mins
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!
- 453.59 g linguine or 453.59 g spaghetti
- 7.39 ml salt, plus
- 4.92 ml salt, for sauce (for pasta)
- 14.79 ml unsalted butter
- 59.14 ml dry breadcrumbs
- 14.17 g parmesan cheese, grated (about 2 tablespoons)
- 3 medium garlic cloves, minced-appox. 1T
- 59.14 ml extra virgin olive oil
- 2.46 ml red pepper flakes
- 59.14 ml 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.
Absolutely fantastic! I practically live on pasta, so I'm always looking for new, healthy recipes with lots of taste. This is definitely one of them. I doubled the garlic, used about half the amount of red pepper flakes, reduced the salt, and added dry white wine instead of vermouth. I didn't bother to heat a bowl in the oven, but added the pasta to the skillet and tossed it with the garlic mixture. I sprinkled the breadcrumbs on top of the pasta after plating it. Thanks a lot for a great recipe!
Super yummy and very simple! Used fresh Parmesan and homemade dry breadcrumbs. This recipe is so simple that good ingredients matter. Am so sorry I had no vermouth, had to make do with white wine. Can't wait to try again as stated. Cook's Illustrated never disappoints! Thanks for sharing the recipe!
Very easy to make and very different to how I'm used to pasta and garlic oil. I love the addition of the toasted breadcrumbs. Who would have thought. I also love the flavors of garlic, oil and pepper. I didn't have vermouth so I used dry chardonay that I had at home. I also used 100% whole wheat pasta. My 2 year old is eating it up as I type this. My husband is cracking up b/c she is SHOVELING it into her mouth. I'm on a juice fast, but just had to try this and couldn't stop eating it. My husband is on Atkins, but I made him take a bite and he said it was pretty good. Thanks, Mary!