This is a print preview of "Linguine with Garlicky Breadcrumbs" recipe.

Linguine with Garlicky Breadcrumbs Recipe
by Heather Hodges

Linguine with Garlicky Breadcrumbs

Recipe from Cooking Light

Rating: 3/5
Avg. 3/5 1 vote
  Italy Italian
  Servings: 4

Ingredients

  • 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
  • 2 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 8 ounces uncooked linguine
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 250°.
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.
  3. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.
  4. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.