The inspiration for this dish comes via Sicily, where something similar was traditionally made for San Giuseppe’s Day; the crumbs are meant to represent sawdust from the ancient carpenter’s workshop.
SPAGHETTI WITH CRUMBS
- 2 tablespoons olive oil
- 1 clove garlic minced
- ½ cup coarse bread crumbs
- Salt and freshly ground black pepper
- 8 ounces spaghetti
- 2 to 4 handfuls tender greens like baby spinach arugula or mizuna
- 2 tablespoons butter
- Red pepper flakes
- Grated Parmesan or other cheese for serving
- Heat the oil in a medium skillet set over medium heat. Once it’s warm, add the garlic and cook, stirring, for about 30 seconds, until it is pale gold. Stir in the bread crumbs and season to taste with salt and pepper. Toast the crumbs, stirring regularly, until they are evenly golden brown, about 5 minutes. Remove the pan from the heat and set aside.
- Bring a large pot of heavily salted water to a boil over high heat. Cook the spaghetti according to the package directions (usually 8 to 10 minutes). While the spaghetti cooks, put the spinach in a colander and set the colander in the sink. When the spaghetti is cooked, pour it into the colander to drain; the greens should wilt instantly.
- Melt the butter in a saucepan set over medium heat. Once it sizzles and begins to brown, stir in the spaghetti and greens. Toss with tongs to coat the spaghetti in the butter and season to taste with red pepper flakes and additional black pepper. Divide the pasta and greens between two pasta bowls and top each with the seasoned bread crumbs and Parmesan. Serve hot.
Jill Lightner is the author of Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home (Skipstone, October 2018).