Linguine with Breadcrumbs

Since I’m on a stricter food budget than usual it’s been tough coming up with fun things to eat.  Luckily, there’s pinterest, google, and allrecipes.com.  I found this recipe on pinterest, and was eager to try it out because it looked so good in the photo.  When I got to the original site, however, the ratings said that it was too dry and too simple.  I decided to make it anyway, but change it a bit to hopefully take care of those problems.

Ingredients

2 slices wheat bread

1/4 c. extra virgin olive oil

6 tbsp. dried minced garlic

8 ounces uncooked linguine

1/4 dried parsley

2 teaspoons fresh lemon juice

1/2 teaspoon coarse salt

1/2 tsp. red pepper flakes

1/2 tbsp. Italian seasonings

1 tsp. black truffle oil

(1) Tear apart the slices of bread and place in a food processor, pulse until the bread is soft crumbs.  Pour the crumbs onto a cookie sheet and place in the oven at 250 degrees for 30 min.  I sprinkled some Italian seasoning and salt onto the pan.

(2) Put the linguine in a pot to boil.  It should take about 10 minutes, but test to get it as soft or firm as you like it.

(3) In a pan on medium-low heat, pour in the olive oil and add the garlic.  Stir in and watch carefully — when the garlic begins to brown take the pan off the heat and strain/separate the olive oil from the garlic.

(4) Add the bread crumbs, lemon juice, truffle oil, and other seasonings to the oil.

(5) When the linguine is done, serve in a bowl and pour the breadcrumb mix on top.

I thought it turned out quite well.  It wasn’t dry, the garlic flavor was subtle, and the breadcrumbs added a nice texture.  It made enough that I was able to eat it for lunch the next day.

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