Classic Aglio e Olio with Toasted Breadcrumbs

1.Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

2.While the pasta cooks, prepare the toasted breadcrumbs. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-5 minutes. Remove from heat and set aside.

3.In a large skillet or pan, heat the remaining 3 tablespoons of olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently, stirring occasionally, for 3-5 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.

4.Before draining the pasta, reserve about 1 cup of the starchy pasta water.

5.Drain the cooked pasta and immediately add it to the skillet with the garlic and oil. Toss to combine.

6.Add about 1/4 cup of the reserved pasta water to the skillet. Continue to toss, allowing the pasta to absorb the liquid and create a light sauce. Add more pasta water, a tablespoon at a time, if the pasta seems dry or you desire a saucier consistency.

7.Season with salt and freshly ground black pepper to taste. Stir in the fresh chopped parsley.

8.Serve immediately, garnished generously with the toasted breadcrumbs.