Linguine with Garlic

Linguine with Garlic

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  • Prep Time


  • Total Time


  • Servings



  • 1

    slice day-old hearty white bread (such as Pepperidge Farm), torn

  • 2

    tablespoons olive oil, divided

  • 6

    garlic cloves, minced

  • 8

    ounces uncooked linguine

  • ¼

    cup chopped fresh parsley

  • 2

    teaspoons fresh lemon juice

  • ½

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper


Preheat oven to 250°. 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. 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. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently. 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.


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