Saturday, February 27, 2010
Spaghetti with breadcrumbs and mushrooms
This is as good as it gets. I like this a lot as just spaghetti with breadcrumbs, but it pairs nicely with mushrooms, asparagus, cauliflower - you name it.
I first saw this on a Lidia Bastianich episode, without any vegetable. It's a wonderful side dish, but I also like it for a light meal or snack - essentially the equivalent of a slice of toast with butter. The critical element is good breadcrumbs, so use some decent bread to make fresh crumbs - or use panko (Japanese bread crumbs, now available everywhere) if you don't have bread on hand.
SPAGHETTI WITH BREADCRUMBS
Cook spaghetti according to directions
For each serving, use 1/2 - 1 slice of bread, turned into crumbs in the processor or blender.
Melt butter in your saute pan - about a half Tablespoon per slice of bread. Add a little olive or canola oil if you feel you need more oil - but butter adds essential flavor.
Add some minced garlic - (or a little garlic powder). You'll need to experiment to see what you like. I use 1/2 clove garlic for a slice of bread.
Add your crumbs to the garlicky oil and saute until the crumbs are lightly browned, and crisp.
Add a Tablespoon or so of grated parmesan cheese just as you're removing from heat, if you'd like
Salt and black pepper to taste.
Stir in the well drained spaghetti.
To add the optional mushrooms, saute slices in butter until golden brown. Add salt and black pepper to taste.