- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook spaghetti until tender but firm, about 10 minutes. Reserving 1/2 cup (125 mL) cooking liquid, drain and return to pot.Meanwhile, in food processor, chop baguette until pea-size; set aside.
In skillet, heat oil over medium heat; fry crumbs and garlic until garlic is golden, about 4 minutes. Stir in capers, parsley and lemon juice. Add to drained pasta along with reserved cooking liquid; heat through. Sprinkle with
cheese. Makes 4 servings.
