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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
609
Anchovies are totally optional in this recipe. The garlic, however, is not! If you're a major garlic fan, you gotta check out our Garlic Butter Meatballs too!
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Ingredients
Kosher salt
- 1 lb.
spaghetti
- 4 Tbsp.
extra-virgin olive oil, divided
- 6
cloves garlic, 3 minced and 3 sliced, divided
- 1/2 cup
panko bread crumbs
- 1/4 tsp.
crushed red pepper flakes
- 1 Tbsp.
butter
- 3
oil-packed anchovies, minced (optional)
Zest and juice of 1/2 lemon
- 1/3 cup
freshly chopped parsley
Directions
- Step 1In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Step 2Meanwhile, in a large skillet over medium-high heat, heat 3 tablespoons oil. Add minced garlic and bread crumbs and season with red pepper flakes and salt. Cook until bread crumbs are golden and garlic is fragrant, about 3 minutes. Transfer bread crumbs to a paper towel–lined plate and wipe out skillet.
- Step 3Return skillet to medium heat and add remaining 1 tablespoon oil and butter. When butter is melted, add sliced garlic and anchovies, if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes.
- Step 4Add pasta to skillet and toss to combine. Stir in lemon zest and juice. And 1/2 cup pasta water and toss, adding more as needed to thicken sauce. Stir in parsley and three-quarters of the bread crumbs and toss to combine.
- Step 5Top with remaining bread crumbs before serving.
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