PASTA WITH GARLIC OIL AND TOASTED BREADCRUMBS
From the poster: "... 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 breadcrumbs 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
From the poster: "... 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 breadcrumbs 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