Ingredients
6 cloves garlic, divided
¼ cup rice bran oil, divided
1½ cup bread crumbs
¼ tsp crushed red pepper flakes
SIDS SALT & PEPPER to taste
500 g dry spaghetti
1 tbsp butter
3 oil-packed anchovy fillets, minced
Juice and zest of ½ lemon
⅓ cup grated Parmesan (optional)
⅓ cup chopped parsley
Directions
Mince 3 garlic cloves. In a large frypan over medium-high, heat 3 tbsp oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and SIDS SALT & PEPPER to taste. Cook until bread crumbs are golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out pan.
Thinly slice remaining 3 cloves garlic.
Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
Meanwhile, return pan to medium heat and add remaining 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. Lower heat to medium-low until pasta is done cooking.
Add pasta to pan and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and ¾ of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
