Spaghetti aglio olio

Spaghetti aglio olio with Cappellari crumble.  Parmesan crisp garnish

serves two

Set the pasta water to boil.   Prepare 7 oz (200 g) of spaghetti.

Aglio olio sauce
3-4 garlic cloves, chopped
1 medium shallot, diced
Splash of olive oil
3-4 tbsp (45-60 ml) parsley chiffonade (thinly sliced)
½ cup (125 ml) chicken or vegetable broth, warm
Salt, pepper

In a sauté pan heat olive oil on medium heat, sauté garlic and shallots until lightly toasted.
Add  parsley chiffonade, sauté.  Add  chicken or vegetable broth.
Season with salt and pepper, reduce about half way to reach a thin sauce consistency.

Cappellari crumble
1 garlic clove, chopped
3-4 tbsp (45-60 ml) olive oil
1 cup (250 ml) Cappellari breadcrumbs porcini mushroom

In a sauté pan heat olive oil on medium heat, toast garlic then add Cappellari breadcrumbs and mix
until crumbs are slightly lumpy and moistened.  Toast about 30 seconds while stirring.
Remove from the heat.

Once the pasta water reaches a boil add salt and cook spaghetti al dente, strain.
Toss pasta with aglio olio sauce.

Plate pasta and top with Cappellari crumble