Italian Colatura di Alici, Spaghetti

https://www.seriouseats.com/spaghetti-con-la-colatura-di-alici-pasta-with-colatura

INGREDIENTS

• ¼ cup (18g) panko breadcrumbs
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• 1 pound (450g) dried spaghetti
• 3 tablespoons (45ml) Colatura, plus extra as needed (see note)
• 1 garlic clove, minced
• ½ teaspoon red pepper flakes
• ¼ cup (15g) chopped fresh parsley leaves
• 1 teaspoon finely grated lemon zest from 1 lemon

DIRECTIONS

1. In a small skillet, combine breadcrumbs and 1 tablespoon (15ml) olive oil, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Transfer breadcrumbs to a small bowl, and season lightly with salt. Set aside.

2. In a Dutch oven or medium pot, bring 3 quarts of water and 1 teaspoon salt to a boil over high heat. Add spaghetti to water and cook, stirring frequently during the first minute to prevent pasta from sticking. Cook pasta until al dente.

3. Meanwhile, in a very large bowl, combine colatura, garlic, and pepper flakes. Whisking constantly, slowly drizzle in ¼ cup (60ml) olive oil, followed by 2 tablespoons (30ml) pasta water, to form an emulsion.

4. Transfer pasta to bowl along with another ½ cup (120ml) pasta water and parsley. Vigorously toss and stir pasta to emulsify sauce and coat with noodles. Add breadcrumbs and toss to combine. Pasta should be well-coated with creamy, emulsified sauce. If it seems dry, add extra pasta water, 1 tablespoon (15ml) at a time, until it reaches the desired consistency.

5. Add lemon zest and taste pasta for seasoning, adding a final splash of colatura if needed. Serve immediately.

TIPS

• Can also be made with fresh egg pasta