Spaghetti With Chilli and Garlic Crumbs
photo by MsPia
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 0 Turkish bread, coarsely torn
- 1 lemon
- 59.14 ml extra virgin olive oil
- 2 garlic cloves, finely chopped
- 2 red bird's eye chilies, seeded, finely chopped
- 3 anchovy fillets, finely chopped
- 59.14 ml flat leaf parsley, finely shredded
- 375 g spaghetti
directions
- Place the bread in the bowl of a food processor and process until coarse breadcrumbs form.
- Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
- Heat 2 tablespoons of the oil in a frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp. Transfer to a plate.
- Heat the remaining oil in the pan over medium heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic. Add lemon rind, juice and parsley leaves. Remove from heat.
- Meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente. Drain well.
- Add the spaghetti to the garlic mixture and toss to coat. Add half the breadcrumbs and toss to coat.
- Spoon evenly among serving bowls. Sprinkle with remaining crumbs and serve immediately.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com