Spaghetti à l’ail, aux piments, au citron et à la chapelure croustillante

Ingrédients

• 1 Cup Coarse Homemade Bread Crumbs
• 1/2 Teaspoon Lemon Zest
• 2 Tablespoons Olive Oil
• Salt & Pepper
• 1 Pound Spaghetti
• 1/2 Cup Extra Virgin Olive Oil
• 5 Large Cloves Of Garlic, Minced
• Juice Of 1 Lemon
• 2 to 3 Dry Hot Red Chili Peppers, Crushed
• 1/3 Cup Finely Chopped Fresh Parsley

Préparation

1. 1

   In a heavy frying pan, heat the oil...: In a heavy frying pan, heat the oil and add the bread crumbs, lemon zest, salt & pepper, and cook over medium heat, stirring often until the crumbs are crisp and light brown, then set aside.

2. 2

   Cook the pasta in salted boiling water.

3. 3

   While it is cooking, heat the oil in...: While it is cooking, heat the oil in a small, heavy saucepan, then add the garlic and chili peppers and cook until sizzling but not browned.

4. 4

   Remove from the heat.

5. 5

   Once the pasta is cooked al dente, remove...: Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta.

6. 6

   Return to the pot, and add the garlic...: Return to the pot, and add the garlic oil, and lemon juice.

7. 7

   Mix well over medium heat until hot, adding...: Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry.

8. 8

   Add the parsley, mix well and serve with...: Add the parsley, mix well and serve with the crispy bread crumbs on top.