Lemony Garlic Bread Capellini
Lemony Garlic Bread Capellini
Ingredients
For the Lemon-Garlic Panko Breadcrumbs
- 1/2 cup plain panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1/4 teaspoon salt
For the Lemony Garlic Bread Capellini
- 1/2 pound capellini, or any other long, thin pasta
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 lemons, juiced (1 to 2, to taste)
- 1/2 teaspoon crushed red chili flakes
- 2 tablespoons butter
- 1/3 cup Parmigiano Reggiano, finely grated
- 1/4 cup Italian parsley, finely chopped
- 1/3 cup lemon-garlic panko breadcrumbs, prepared separately
- 1 cup pasta water, as needed
- as needed salt, for pasta water
Instructions
- 1
To prepare the Lemon-Garlic Panko Breadcrumbs, combine 1/2 cup plain panko breadcrumbs, 2 tablespoons extra virgin olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and the juice of 1/2 lemon in a pan.
⏱️ 2 min
- 2
Toast the breadcrumb mixture in the pan over medium heat, stirring frequently, until they are golden brown and crispy. This should take about 5-7 minutes. Once toasted, set them aside.
⏱️ 7 min
- 3
Bring a large pot of generously salted water to a rolling boil. Add 1/2 pound capellini (or your chosen long, thin pasta) and cook according to package directions until al dente. This usually takes 2-4 minutes for capellini. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 5 min
- 4
While the pasta cooks, in a separate large pan or skillet, add 2 tablespoons extra virgin olive oil over medium heat.
⏱️ 1 min
- 5
Add the 6 thinly sliced garlic cloves to the pan with olive oil and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min
- 6
Stir in 1/2 teaspoon crushed red chili flakes and cook for another 30 seconds, until fragrant.
⏱️ 1 min
- 7
Add 2 tablespoons butter to the pan and allow it to melt completely, stirring to combine with the garlic and chili.
⏱️ 1 min
- 8
Squeeze in the juice of 1 to 2 lemons (adjust to your taste preference). Stir to combine.
⏱️ 1 min
- 9
Add a ladle (about 1/4 to 1/2 cup) of the reserved pasta water to the sauce mixture in the pan, stirring vigorously to emulsify and create a glossy sauce. Use more as needed to reach desired consistency.
⏱️ 1 min
- 10
Directly transfer the cooked capellini from the pot into the pan with the sauce using tongs or a pasta fork.
⏱️ 1 min
- 11
Add 1/3 cup finely grated Parmigiano Reggiano to the pasta.
⏱️ 1 min
- 12
Add 1/4 cup finely chopped Italian parsley.
⏱️ 1 min
- 13
Toss all ingredients together thoroughly to ensure the pasta is evenly coated with the lemony garlic butter sauce. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min
- 14
Serve the Lemony Garlic Bread Capellini immediately. Garnish generously with the prepared 1/3 cup lemon-garlic panko breadcrumbs before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Garlic Bread Capellini
For the Lemon-Garlic Panko Breadcrumbs
- 1/2 cup plain panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1/4 teaspoon salt
For the Lemony Garlic Bread Capellini
- 1/2 pound capellini, or any other long, thin pasta
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 lemons, juiced (1 to 2, to taste)
- 1/2 teaspoon crushed red chili flakes
- 2 tablespoons butter
- 1/3 cup Parmigiano Reggiano, finely grated
- 1/4 cup Italian parsley, finely chopped
- 1/3 cup lemon-garlic panko breadcrumbs, prepared separately
- 1 cup pasta water, as needed
- as needed salt, for pasta water
Instructions
- 1
To prepare the Lemon-Garlic Panko Breadcrumbs, combine 1/2 cup plain panko breadcrumbs, 2 tablespoons extra virgin olive oil, 1 minced garlic clove, 1/4 teaspoon salt, and the juice of 1/2 lemon in a pan.
⏱️ 2 min - 2
Toast the breadcrumb mixture in the pan over medium heat, stirring frequently, until they are golden brown and crispy. This should take about 5-7 minutes. Once toasted, set them aside.
⏱️ 7 min - 3
Bring a large pot of generously salted water to a rolling boil. Add 1/2 pound capellini (or your chosen long, thin pasta) and cook according to package directions until al dente. This usually takes 2-4 minutes for capellini. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 5 min - 4
While the pasta cooks, in a separate large pan or skillet, add 2 tablespoons extra virgin olive oil over medium heat.
⏱️ 1 min - 5
Add the 6 thinly sliced garlic cloves to the pan with olive oil and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 6
Stir in 1/2 teaspoon crushed red chili flakes and cook for another 30 seconds, until fragrant.
⏱️ 1 min - 7
Add 2 tablespoons butter to the pan and allow it to melt completely, stirring to combine with the garlic and chili.
⏱️ 1 min - 8
Squeeze in the juice of 1 to 2 lemons (adjust to your taste preference). Stir to combine.
⏱️ 1 min - 9
Add a ladle (about 1/4 to 1/2 cup) of the reserved pasta water to the sauce mixture in the pan, stirring vigorously to emulsify and create a glossy sauce. Use more as needed to reach desired consistency.
⏱️ 1 min - 10
Directly transfer the cooked capellini from the pot into the pan with the sauce using tongs or a pasta fork.
⏱️ 1 min - 11
Add 1/3 cup finely grated Parmigiano Reggiano to the pasta.
⏱️ 1 min - 12
Add 1/4 cup finely chopped Italian parsley.
⏱️ 1 min - 13
Toss all ingredients together thoroughly to ensure the pasta is evenly coated with the lemony garlic butter sauce. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min - 14
Serve the Lemony Garlic Bread Capellini immediately. Garnish generously with the prepared 1/3 cup lemon-garlic panko breadcrumbs before serving.
⏱️ 1 min