2 slices hearty white sandwich bread , torn into pieces
6 tablespoons extra virgin olive oil
6 garlic cloves, minced
3/4 teaspoon red pepper flakes
1 pound spaghetti
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley leaves
1. Bring 4 quarts water to boil in large pot. Meanwhile, process bread in food processor until coarsely ground. Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering. Add bread crumbs and cook, stirring occasionally, until light golden, about 3 minutes. Add half of garlic and 1/4 teaspoon red pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl and season with salt.
2. Wipe out skillet and add remaining 4 tablespoons oil, remaining half of garlic, and remaining 1/2 teaspoon red pepper flakes. Cook over medium-low heat until garlic is just golden, 1 to 3 minutes. Remove pan from heat.
3. Add 1 tablespoon salt and spaghetti to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and return to pot along with reserved water. Stir in oil mixture, Parmesan, and parsley. Season with salt and sprinkle with bread crumbs. Serve.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.