Ingredients 

⅓ cup (75 mL) extra-virgin olive oil, divided
⅓ cup (75 mL) bread crumbs (preferably panko)
4 cloves garlic, finely chopped
¼ tsp (1 mL) hot red chili flakes
3 tbsp (45 mL) chopped fresh parsley, divided
¾ lb (375 g) spaghetti
1 tsp (5 mL) salt, or more to taste
¼ tsp (1 mL) pepper

Get Cooking! 

1. Place 2 tbsp (25 mL) olive oil in a large, deep skillet and heat. Add bread crumbs and cook, stirring constantly, until lightly browned. Remove to a bowl and wipe pan clean with paper towels.
2. Add remaining oil to pan, then add garlic and chili flakes. Cook gently until garlic is very fragrant and tender, but do not brown.
3. Add half the parsley, then remove the pan from heat. If the garlic is browning too much, add ¼ cup (50 mL) water to the mix.
4. Cook spaghetti in a large pot of boiling, salted water until just tender (about 10 to 12 minutes).
5. While the pasta’s still cooking, add ½ cup (125 mL) pasta water to the garlic mixture and bring to a boil. Cook for 2 minutes. Drain pasta and add to the garlic sauce in then pan. Toss gently until liquid is absorbed.
6. Add bread crumbs and remaining parsley. Season to taste with salt and pepper.

Makes 6 to 8 servings

Nutrition Facts: 1 serving has 269 calories, 7 g protein, 10 g fat, 39 g carbohydrate, 1 g fibre.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

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