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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook garlic in olive oil on very low heat until soft, golden, and spreadable.
Cool completely, then blend until smooth.
Toast breadcrumbs in confit oil until golden and crispy.
Finish with fresh lemon zest. Set aside.
Fry chilli paste, garlic confit, and parsley stalks until fragrant.
Add dry spaghetti, top up with hot water.
Cook like risotto, stirring and adding hot water as needed.
Cook until al dente, sauce emulsified and glossy.
Remove parsley stalks, season with salt.
Plate the pasta, top with lemon pangrattato and fresh parsley.
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Use 2-3 tbsp breadcrumbs and 2-3 tbsp garlic confit.
Simple. Bold. Perfectly balanced.
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, but cooking times may vary.
How do I store leftover garlic confit?
Store garlic confit in an airtight container in the refrigerator for up to two weeks.
What if I don't have red chilli paste?
You can substitute with red pepper flakes or omit if you prefer less heat.
Can I make the lemon pangrattato in advance?
Yes, you can prepare it ahead of time and store in an airtight container.
Is there a substitute for parsley?
You can use basil or cilantro as an alternative to parsley.
