INGREDIENTS

INSTRUCTIONS

Recipe by: Evan Kleiman and Viana La Place, Cucina Rustica Heat the olive
oil gently with the garlic in a small skillet. When the garlic turns
opaque, add the red chile pepper flakes, and the salt. Squeeze the lemon
into the hot oil. Turn off the heat and let the garlic turn light golden at
the edges. The garlic will continue to cook in the hot oil. When the oil
has cooled somewhat, add the parsley.
Meanwhile, cook the spaghetti in abundant boiling salted water until al
dente. Drain the pasta well in a colander and place in a shallow serving
dish. Pour the warm olive oil with the garlic, chile and parsley over the
pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a
handful of Garlicky Breadcrumbs.
Drizzle a little olive oil in a pan along with minced garlic.  Toss to coat
while adding bread crumbs, salt and pepper.
featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio
program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their
restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City
Cuisine), or others' cookbooks.  web page dated May 11, 1996.

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