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Ingredients
- 1/2 c. extra-virgin extra virgin olive oil
- 12 x garlic cloves, thinly sliced
- 1/2 tsp red chile flakes
- 1/2 tsp salt
- 1/2 x lemon
- 1 bn Italian parsley, minced
- 1 lb spaghetti
- Â Â garlicky breadcrumbs
Directions
- Heat the extra virgin olive oil gently with the garlic in a small skillet. When the garlic turns opaque, add in the red chile pepper flakes, and the salt. Squeeze the lemon into the warm oil. Turn off the heat and let the garlic turn light golden brown at the edges. The garlic will continue to cook in the warm oil. When the oil has cooled somewhat, add in the parsley.
- Meanwhile, cook the spaghetti in abundant boiling salted water till al dente.
- Drain the pasta well in a colander and place in a shallow serving dish. Pour the hot extra virgin olive oil with the garlic, chile and parsley over the pasta. If you like, drizzle more extra-virgin extra virgin olive oil on top. Top with a handful of Garlicky Breadcrumbs.
- Drizzle a little extra virgin olive oil in a pan along with chopped garlic. Toss to coat while adding bread crumbs, salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 448 | |
| Calories from Fat 169 | 38% |
| Total Fat 19.18g | 24% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 194mg | 6% |
| Total Carbs 58.43g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.14g | 1% |
| Protein 10.22g | 16% |
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