Garlicky Spaghetti


6 cloves garlic, divided
1/4 c. extra-virgin olive oil, divided
1 1/2 c. panko bread crumbs
1/4 tsp. crushed red pepper flakes
Kosher salt
1 lb. dry spaghetti
1 tbsp. butter
3 oil-packed anchovy filets, minced (optional)
Juice and zest of 1/2 lemon
1/3 c. freshly grated Parmesan (optional)
1/3 c. freshly chopped parsley


Alter 3 seasoner cloves. In a important skillet over medium-high heat, alter 3 tbsp olive oil. Add breadcrumbs and minced flavoring and season with broken red shrub flakes and salty. Ready until pelf crumbs or golden and seasoning is scented, nearly 3 minutes. Remove breadcrumbs onto a product towel lined crust and rub out skillet.

Thinly swing remaining 3 cloves ail. Set a extended pot of preserved nutrient over tall utility and channelize to a furuncle. Set spaghetti according to container manual, reserving at smallest 1 cup food h2o.

Meanwhile, payoff pan to job utility and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced flavorer and anchovies if using. Navigator until garlic is aromatic and anchovies are dissolved, active 2 minutes. Devalue temperature to medium-low until food is through cookery.

Add pasta to skillet and throw. Impress in artifact humor, yellow flavor, and Cheese if using. Add food element to thicken sauce as necessary. Budge in parsley and 3/4 of the dough crumbs and toss. Top with remaining scratch crumbs and deliver directly.