Spaghetti With Chilli and Garlic Crumbs

"Love the bread crumbs on this recipe. I like the lemon rind grated rather than thinly sliced."
 
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photo by MsPia photo by MsPia
photo by MsPia
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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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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Reviews

  1. Made for PRMR!<br/>We rely enjoyed this meal. It was a very light meal that we all enjoyed. Next time I will make some meatballs to the side for it to make more filling for my hungrier eaters!!! Thanks
     
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RECIPE SUBMITTED BY

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
 
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