May 28, 2012

Angle Hair with Garlicky Bread Crumb

I recently stumbled on this pasta recipe and it has been our favorite pasta dish ever since. I make this once a week or every fortnight, varied it with minced chicken or mushroom. All you need is any type of long strand pasta, garlic, bread crumb, and parsley. You can skip parsley if you want. 
This is actually a good way to get rid of any stale bread you have on your counter. I used store-bought bread crumbs as bread is hardly ever lasts in this house. It quickly gets eaten by you know who.
Serve immediately and eat them while they're still warm. 
As for the kindy, the appointment was a thumb down. The principal was so cold during the tour, which was not really a tour for me. And the kids, they all behave like they're in an army camp. Kindergarten are supposed to be fun. Anyway, my visit is short, I might be wrong. We found another kindy though. Everything sounds so right, but the waiting list is so loooong. Hmmm..
No more sigh. We are going to keep looking. Ganbatte to us!

Angle Hair with Garlicky Bread Crumb
(Recipe is loosely adapted from My Recipes:Linguine with Garlicky Bread Crumb)
Yield: 4 serving

4 slice day-old hearty white bread, torn (I used store bought bread crumb)
2 tablespoons olive oil, divided-up to you
6 garlic cloves, minced (I used garlic powder-1 tsp)-suit yourself
8 ounces uncooked linguine (I used angle hair pasta)
1/4 cup chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
(I added minced chicken)
1. Preheat oven to 250°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.

3. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. 

4. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.

5. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. 
Serve immediately.

RC Note: If it is too dry for your liking, add more olive oil, or reduce the amount of breadcrumbs.


  1. aku akan try this recipe, looks yummehhhh!!

  2. SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

    Botanical names: Piper nigrum 
    Family name: Piperaceae.
    Black pepper is considered the `King of Spices` as judged from the volume of international trade, being the highest among all the spices known. Black pepper is produced from the still-green unripe berries of the pepper plant. Black pepper constitutes an important component of culinary seasoning of universal use and an essential ingredient of numerous foodstuffs. It has a number of medicinal virtues.


  3. I stumbled across the same recipe recently and used the garlicky breadcrumbs with a bit of added parmesan and a pinch of chilli flakes as a topping for a pasta bake - super versatile recipe!  :)  Your photos are gorgeous!

  4. I've noticed something of a resurgence of breadcrumb possibilities on tastespotting, and I have to say, thank goodness. I can never finish the bagette before it turns sec. 

  5. betul Tun, senang nak versatilekan resepi ni.. easty and simple x pemalas lah.. sihat pun ye :P