1tbspred chili flakesif sensitive to spice start with 2 tsp
8 clovesgarlicminced
6anchovy filets minced
1/3cuppasta waterreserve 1/2
2tbspparselyfinely chopped
Crispy Parm Breadcrumbs
1/2cuppankounseasoned
1/2cupParmesan cheese or pecorino romano
1tsp olive oil
1/4tspsalt
Instructions
Crispy Parm Breadcrumbs
In a small frying pan over low-medium heat add olive oil. Once heated up add breadcrumbs and toss in olive oil. Toast until golden brown (but not burnt!) tossing or mixing every few seconds. approx 5-7 minutes.
Add salt. Remove from the heat and add the cheese in 2 parts, stiring each time to incorporate the cheese into the breadcrumbs without clumping, or burning. Place on the side for later use.
Spicy Aglio e Olio
Prepare pasta as per packaging in salty water. Reserve 1/2 cup of pasta water before draining. Drain pasta and place on the side.
In a pot over low heat add olive oil. Once heated up add chili flakes and stir. Cook flakes for 3 minutes.
Add garlic, and cook for 5 minutes. Garlic should not get brown or burn. If either begins to happen lower the heat.
Add chopped anchovies and cook for another 2-3 minutes.
Add pasta water starting with 1/3 of a cup. Stir to incorporate the spicy garlic oil and pasta water.
Add pasta and parsley and toss. If pasta is a little dry add the remaining pasta water. Serve and top with crispy breadcrumbs. Enjoy!
Notes
There is no instruction to add salt to the pasta. This dish gets its salt from the anchovies, salty pasta water, and bread crumbs.