Pasta With Garlic Oil and Toasted Bread Crumbs
"This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!..."
INGREDIENTS
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1 lb linguine or 1 lb spaghetti
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1 1/2 teaspoons salt, plus
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1 teaspoon salt, for sauce (for pasta)
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1 tablespoon unsalted butter
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1/4 cup dry breadcrumbs
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1/2 ounce parmesan cheese, grated (about 2 tablespoons)
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3 medium garlic cloves, minced-appox. 1T
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1/4 cup extra virgin olive oil
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1/2 teaspoon red pepper flakes
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1/4 cup dry vermouth
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ground black pepper
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