Homemade Angel Hair with Spicy Oil and Fresh Bread Crumbs
1 loaf ciabatta bread, crusts removed
Extra virgin olive oil
1 lemon, halved
7 garlic cloves, smashed and peeled
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
Fresh chopped parsley, for serving
2 Tbsp salt
Fresh angel hair (made from Thomas Keller’s pasta dough)
2 Tbsp parsley, chopped
Tear ciabatta into pieces and place into a food processor. Pulse until crumbs are relatively small and equal in size. Transfer to a large saucepan and drizzle with olive oil. Toss to evenly coat the crumbs in oil, adding more as needed (you want the oil to spread throughout but avoid over-soaking them. 2-3 Tbsp should do it). Heat over medium, stirring occasionally to ensure the crumbs are evenly browning. Once they turn a deep golden color, mince one of your garlic cloves and stir in, along with approximately 1 tsp lemon zest. Continue toasting until garlic is fragrant and crumbs are evenly golden throughout. Transfer to an airtight container to store until ready to use.
Bring a large pot of water to a boil, seasoned with at least 2 Tbsp salt.
Mince another one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add ¼ cup olive oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
Once water is boiling, add in pasta. Cook, stirring occasionally to ensure noodles are not sticking together, for approximately 3 minutes. Reserve 1 cup of pasta water, then drain and return to pot.
Add minced garlic and the juice of one lemon half to your oil mixture. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Use tongs to pick out the whole garlic cloves, then pour the oil over the pasta. Toss to evenly coat, then add in bread crumbs and toss again, using the reserved pasta water to help keep the mixture moist.
Garnish with parsley and serve immediately.
