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Spaghetti with Garlic, Oil and Lemon-Parmesan Breadcrumbs
Spaghetti aglio e olio—or spaghetti with garlic and oil—is a classic Italian dish and one of the quickest, tastiest dinners you can make with a handful of staple ingredients. We top ours with garlicky toasted breadcrumbs mixed with fresh parsley, lemon zest and Parmesan. The crumbs bring a crispness that contrasts the al dente pasta as well as adds another layer of flavor. Be sure to use light, airy panko breadcrumbs, not fine dry breadcrumbs, which won’t add texture.
cup finely chopped fresh flat-leaf parsley
teaspoon grated lemon zest, plus 2 tablespoons juice
01In a medium bowl, toss together the parsley, lemon zest and cheese. Set aside. In a large pot, combine 1 tablespoon oil and half of the garlic; cook over medium-high, stirring, until lightly browned, about 1 minute. Add the panko and cook, stirring often, until golden brown, about 2 minutes. Add the panko to the parsley mixture and toss to combine; set aside.
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