Spaghetti Aglio e Olio and Calabrian Breadcrumbs Recipe
Prep Time:
5 minutes
Cook Time:
12 minutes
Servings:
4 Servings
Ingredients
  • 1 pound spaghetti
  • 2 tablespoons salt
  • 1 ½ cups reserved pasta water
  • 1 cup plain breadcrumbs
  • 2 tablespoons crushed Calabrian chiles
  • 8 large cloves garlic, very thinly sliced
  • 3 tablespoons extra-virgin olive oil
Directions
  1. Bring a large pot of water to a boil and add the salt to the water. Cook the spaghetti in the salted water according to the package directions for al dente. Reserve 1 ½ cups of the pasta water, then drain.
  2. As the pasta cooks, heat the breadcrumbs and chiles in a large skillet over medium heat, stirring well to combine. Use a whisk to break up any clumps. Toast the mixture until the breadcrumbs are golden brown, about 5 minutes.
  3. Remove the breadcrumb mixture from the heat and gently wipe down the skillet. Add the oil and garlic slices and return the skillet to the heat. Gently heat the garlic over medium heat until golden brown, about 4-5 minutes. Stir regularly — do not allow the garlic to burn.
  4. Once the garlic is light golden brown, add 1 ¼ cups reserved pasta water to the skillet and bring it to a boil. Heat until the liquid is reduced by half and is golden-colored, about 3-4 minutes.
  5. Toss the pasta into the liquid to coat. If the pasta looks too dry, add more pasta water and toss again.
  6. To serve, sprinkle the pasta with the breadcrumb mixture. Top with parsley, if desired.