Parker Feierbach
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
- 1/2 c. panko bread crumbs
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. butter
- 3 oil-packed anchovies, minced (optional)
Zest and juice of 1/2 lemon
- 1/3 c. freshly chopped parsley
Directions
Step 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.
Step 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.
Step 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.
Step 4
Add pasta to skillet and toss to combine. Stir in lemon zest and juice.
And 1/2 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.
Step 5
Top with remaining bread crumbs before serving.
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
609
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.