Spaghetti Aglio e Olio with Toasted Breadcrumbs

Steps

1. 1

   Bring 5 quarts of water to a boil in a large pot and add 2 tablespoons of salt.

2. 2

   In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the breadcrumbs and a pinch of salt and stir constantly until golden and crisp. Scrape into a bowl, stir in the lemon zest and wipe out the skillet.

3. 3

   Add the spaghetti to the boiling water and cook until 2 minutes short of the package time.

4. 4

   While the pasta cooks, put the remaining 6 tablespoons of oil and the garlic in the cold skillet and set it over medium-low heat. Cook, swirling the pan, until the garlic is pale gold at the edges; do not let it turn brown or it will taste bitter. Add the pepper flakes, stir for 15 seconds and take the pan off the heat.

5. 5

   Use tongs to move the spaghetti into the skillet along with 1 cup of the pasta water. Set over medium-high heat and toss constantly until the water and oil come together into a light, glossy sauce that coats the strands and the pasta is al dente. Add splashes of pasta water if it looks dry.

6. 6

   Season with salt and a squeeze of lemon. Serve topped with the breadcrumbs, with the remaining lemon wedges on the side.