I made this for dinner last night, and it was great.
PASTA WITH GARLIC OIL AND TOASTED BREADCRUMBS
"... Don't be afraid to toast the crumbs until dark brown. The crunchier the better!"
INGREDIENTS:
1 lb linguine or spaghetti (I used linguine)
1 1/2 teaspoons salt, for pasta water
1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons) (I used Parmigiano Reggiano)
3 medium garlic cloves, minced - approx. 1 Tbsp (I used 6 large, crushed and chopped)
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (I used about 1/4 tsp)
1/4 cup dry vermouth (I used dry white wine)
1 teaspoon salt, for sauce (I used less)
Freshly ground black pepper
DIRECTIONS:
Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. (I omitted this step).
Prepare pasta according to directions on package, (poster's note: "Cook's Illustrated recommends 1-1/2 teaspoons salt to 4 quarts of water"), reserving 1/2 cup pasta cooking water before draining.
Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add breadcrumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately. (I added pasta to skillet, tossed with garlic mixture, plated it, and sprinkled with breadcrumbs).
4-6 servings
From Cook's Illustrated, 2000
PASTA WITH GARLIC OIL AND TOASTED BREADCRUMBS
"... Don't be afraid to toast the crumbs until dark brown. The crunchier the better!"
INGREDIENTS:
1 lb linguine or spaghetti (I used linguine)
1 1/2 teaspoons salt, for pasta water
1 tablespoon unsalted butter
1/4 cup dry breadcrumbs
1/2 ounce parmesan cheese, grated (about 2 tablespoons) (I used Parmigiano Reggiano)
3 medium garlic cloves, minced - approx. 1 Tbsp (I used 6 large, crushed and chopped)
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (I used about 1/4 tsp)
1/4 cup dry vermouth (I used dry white wine)
1 teaspoon salt, for sauce (I used less)
Freshly ground black pepper
DIRECTIONS:
Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. (I omitted this step).
Prepare pasta according to directions on package, (poster's note: "Cook's Illustrated recommends 1-1/2 teaspoons salt to 4 quarts of water"), reserving 1/2 cup pasta cooking water before draining.
Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add breadcrumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately. (I added pasta to skillet, tossed with garlic mixture, plated it, and sprinkled with breadcrumbs).
4-6 servings
From Cook's Illustrated, 2000