Lemony Garlic Bread Capellini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

Lemony Garlic Bread Capellini:

• 1/2 lb. capellini or any other long, thin pasta

• 2 tbsp. extra virgin olive oil

• 6 garlic cloves, thinly sliced

• Juice of 1-2 lemons

• 1/2 tsp. crushed red chili flakes

• 2 tbsp. butter

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 cup Italian parsley, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt
  

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
   

Lemony Garlic Bread Capellini:

1. Bring a large pot of water to a boil.

2. Meanwhile, in a large sauté pan over medium-low heat, add the olive oil and sliced garlic. Sauté for 1-2 minutes until fragrant.

3. Add the juice of 1 lemon along with the crushed red chili flakes. Stir in the butter and let simmer over low heat until the pasta has finished cooking.

4. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add it to the pan with the lemon butter sauce along with 1/4 cup of pasta water. Toss on medium heat. Add more lemon juice to taste and more pasta water as needed, 1/4 cup at a time.

6. Remove from heat and add the Parmigiano and chopped parsley. Toss again until combined. Add more lemon juice to taste.

7. Plate and top with lemon-garlic panko breadcrumbs.