Crunchy Aglio O Olio
Parsley, finely chopped
Dash of half & half (optional)
Mambo Italiano Kooshy Croutons, crushed
Parmesan cheese, grated
Optional add-on...tsp of honey at the end to finish, off heat. Stir in before plating for a little pop of sweetness + acidity. We know it sounds crazy...but it's goooood.
1. Channel your inner Italian nonna and trust your gut here. We're eyeballing each ingredient. Crush Mambo Italiano croutons into course bread crumb texture by pulsing in a food processor or just use the ol' ziploc smash technique. Fry in olive oil with a lil' parsley & garlic until golden brown.
2. Sauté shallots in oil until softened, then add garlic, chili flake, salt and pepper. Add anchovy filet and mash with side of spoon - cook until garlic just starts to brown.
3. Remove on-the-verge-of-al-dente spaghetti with tongs and transfer to garlicky pan. Add parsley, toss & stir over med-high heat while adding a touch of starchy pasta water to loosen sauce. Continue vigorous stirring and add butter (touch of cream optional). FYI, this stage of emulsifying the sauce is called mantecare in Italian and yes it's extremely fun to say while cooking.
4. Plate pasta and top with crunchy crouton breadcrumbs & grated parmesan.