Instructions

• Bring a large pot of salted water (your water should taste like the sea) to a boil over high heat. Add the pasta to the boiling water and cook until dente. Drain, reserving 1 cup pasta cooking water.
• Heat 2 Tbl Garlic Extra Virgin Olive Oil in a large skillet over medium heat. Add the bread crumbs and stir to coat with oil. Toast the bread crumbs, stirring, until dark golden brown and crunchy, about 5 minutes. Transfer to a paper-towel lined plate and season with salt. Set aside.
• In the same skillet used to toast the bread crumbs, combine 2/3 cup Garlic Extra Virgin Olive Oil and garlic. Cook over medium heat, stirring, until the garlic begins to sizzle and turns a very pale golden color, do not let brown or it will become bitter.
• Lower the heat and add the Spaghettata Blend and 1/4 cup pasta water. Bring to a boil, swirling the pan so the water so the water and oil mixture emulsifies, thickens and creates a sauce.
• Add the spaghetti to the sauce and use tongs to toss the pasta with the oil and garlic so that the spaghetti is coated, adding more pasta cooking water if necessary.
• Add the parsley, bread crumbs and parmesan. Toss to mix. Spritz with lemon juice. Taste and adjust with salt and more lemon if needed. Sprinkle Crushed Red Pepper over the pasta before serving.