Spaghetti gets tossed with a lemony sauce of toasted English muffin crumbs, almonds, garlic and anchovy paste in this quick and delicious pasta recipe. Slideshow:  More Pasta Recipes 

Ian Knauer
June 2014

Gallery

© Ian Knauer

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse the muffins in a food processor until they are coarse bread crumbs. In a large heavy skillet, heat the oil over medium high heat until hot, then toast the English muffins, almonds and garlic in the oil, stirring, until golden, 3 to 4 minutes. Stir in the anchovy paste and lemon zest and season with 1/2 teaspoon each salt and pepper.

    Advertisement
  • Cook the pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. Place the pasta back in the pot and stir in the lemon juice, cheese, 1/2 cup pasta cooking water. Toss with the bread crumb mixture, parsley and hot chile if using. Season with salt and pepper to taste and serve.