- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2005
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 olive oil over medium heat; fry crumbs and garlic until garlic is golden, about 4 minutes. Stir in capers, fresh parsley and lemon juice. Add to drained pasta along with reserved cooking liquid; heat through. Sprinkle with Parmesan cheese.
