Bread Crumb Spaghetti

Spaghetti with Fresh Breadcrumbs, Garlic, and Extra-Virgin Olive Oil
by Denise Mickelsen modified by AJAX

MackNBee rating – 3 on a grading scale of 4.  Flying grade sheets are scored zero through four. Zero is unsatisfactory, four walks on water and is rarely if ever given.  You can also be scored Dangerous.  If you receive too many Dangerous grades in pilot training they send you to Weapons System Operator (WSO) school, or as fighter pilots like to say Whizzos.  This is in good jest to DEZ and Bullet, our local Whizzos.

Kosher salt
1/2 cup best-quality extra-virgin olive oil, (AJAX had to add oil to the crumbs)
Pinch crushed red pepper flakes (AJAX added couple of pinches)
4 drained oil-packed anchovy fillets
1-1/2 cups coarse fresh breadcrumbs preferably from a ciabatta loaf
6 medium cloves garlic, finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
3/4 lb. dried spaghetti, spaghettini, or linguine
1/4 cup of parmesan reggiano (AJAX add)

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the oil and red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spatula, until the pepper flakes are sizzling, about 5 minutes. Add the anchovies, if using, and mash them with the spatula until they begin to dissolve. Raise the heat to medium, add the breadcrumbs, and cook, stirring often, until the crumbs are deep golden, about 3 minutes. Add the garlic and cook, stirring, until the breadcrumbs are crisp and brown, about 1 minute. Remove from the heat, stir in the parsley, and season with salt to taste (if using anchovies, you may not need extra salt). 

Cook the pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat, add half the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten. Season to taste with salt. Serve sprinkled with the remaining breadcrumbs. Sprinkle on the parmesan.

 Serve with buttered green beans and almonds.

 nutrition information (per serving):
Calories (kcal): 710; Fat (g): 34; Fat Calories (kcal): 300; Saturated Fat (g): 5; Protein (g): 27; Monounsaturated Fat (g): 22; Carbohydrates (g): 73; Polyunsaturated Fat (g): 5; Sodium (mg): 2010; Cholesterol (mg): 40; Fiber (g): 4;

photo: Scott Phillips
From Fine Cooking 120 , pp. 52
October 25, 2012