Garlicky Spaghetti

Garlicky Spaghetti


Anchovies are totally optional in this recipe. The garlic, however, is not! If you're a major garlic fan, you gotta check out our Garlic Butter Meatballs too!
  • Kosher salt
  • 1 lb. spaghetti
  • 4 tbsp. extra-virgin olive oil, divided
  • 6 cloves garlic, 3 minced and 3 sliced, divided
  • ½ c. panko bread crumbs
  • ¼ tsp. crushed red pepper flakes
  • 1 tbsp. butter
  • 3 oil-packed anchovies, minced (optional)
  • Zest and juice of ½ lemon
  • ⅓ c. freshly chopped parsley
  1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
  2. Meanwhile, in a large skillet over medium-high heat, heat 3 tablespoons oil. Add minced garlic and bread crumbs and season with red pepper flakes and salt. Cook until bread crumbs are golden and garlic is fragrant, about 3 minutes. Transfer bread crumbs to a paper towel–lined plate and wipe out skillet.
  3. Return skillet to medium heat and add remaining 1 tablespoon oil and butter. When butter is melted, add sliced garlic and anchovies, if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes.
  4. Add pasta to skillet and toss to combine. Stir in lemon zest and juice. And ½ cup pasta water and toss, adding more as needed to thicken sauce. Stir in parsley and three-quarters of the bread crumbs and toss to combine.
  5. Top with remaining bread crumbs before serving.

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