Garlicky Spaghetti
Rating
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!
Ingredients
- 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
Instructions
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
- 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.
- 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.
- 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.
- Top with remaining bread crumbs before serving.
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