In southern Italy, many traditional recipes, especially those originating from the countryside, are topped with a homemade crispy crumb bread. This tradition derives from the olden days in which parmesan cheese was too expensive for peasants to buy, and they would use this crispy bread as an alternative.
The main aspect of this dish is the lemon flavour. The best lemons to use in this pasta are the fragrant lemons from the Amalfi coast (Campania region – Southern Italy). If you are lucky enough to find them, you will enjoy a very flavourful and tasty dish!
INGREDIENTS for 4 servings
350 g Spaghetti or Linguine pasta
1-2 whole garlic cloves
2 organic lemons
6 tbsp extra virgin olive oil
2 slices of bread
Fill a big cooking pot with water and bring it to a boil.
Meanwhile, in a big bowl prepare the lemon marinade: whisk oil, lemon juice, salt, 2 whole garlic cloves, parsley and 2 tbsp of boiling water until obtaining an emulsion.
Then crumble the bread in small pieces with your hands and keep aside. If the bread crust is too hard cut it off.
When the water is boiling, add the salt and drop the Spaghetti into the pot. Let them cook until they are al dente (check the time on the pasta package). Drain the pasta and place it into the bowl with the lemon marinade. Add the lemon zest, remove the garlic cloves and toss very well. Cover the bowl with a lid and keep aside.
Heat a little oil into a not-stick-omelette pan. Then add the crumbled bread and a pinch of salt. Let it toast, mixing here and there.
Serve the spaghetti dusting the crunchy bread on it.
Francesca & Marinella