Pasta With 20 Cloves of Garlic

Step 1

Smash20 garlic cloveswith the flat side of a chef’s knife, then chop very coarsely.

Step 2

Cook12 oz. bucatini or spaghettiin a large pot of boilingsaltedwater, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.

Step 3

米eanwhile, heat3 Tbsp. extra-virgin olive oilin a medium skillet over medium. Cook garlic, stirring often, until pale golden around the edges, about 5 minutes. Using a slotted spoon, transfer garlic to a plate, leaving oil behind.

Step 4

Add½ cup pankoand3 Tbsp. nutritional yeastto same skillet and cook, stirring often, until panko is evenly golden brown, about 4 minutes. Remove from heat and add1汤匙。细碎的柠檬皮,1 tsp. freshly ground pepper, and½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir vigorously to combine. Transfer to a separate plate and let cool.

Step 5

Heat remaining4 Tbsp. extra-virgin olive oilin reserved pot over medium-high. Add⅔ cup (loosely packed) finely chopped parsley,1汤匙。all-purpose flour,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, garlic, and remaining2 Tbsp. nutritional yeastand1½ tsp. freshly ground pepper; stir to combine. Cook, stirring occasionally, until parsley is frizzled, about 2 minutes. Pour in 2 cups reserved pasta cooking liquid, bring to a simmer, and cook until sauce is slightly thickened, about 5 minutes.

Step 6

Transfer pasta to sauce and cook, tossing vigorously, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and add1汤匙。fresh lemon juiceand1 tsp. soy sauce; toss to combine. Taste and season with more salt if needed.

Step 7

Divide pasta among plates or shallow bowls. Sprinkle panko mixture over.