Spaghetti Alici E Mollica Dubai Copycat

Step 1: Very thinly slice one garlic clove and set aside.

Step 2: In a food processor, add the second garlic clove together with 2 tablespoons olive oil and blend until finely chopped.

Step 3: Add the bread and lemon zest and pulse the blender until coarse crumbs form.

Step 4: Season with salt and pepper to taste.

Step 5: Next: heat 1/4 cup of oil in a large pot over medium heat and cook the breadcrumb mixture, stirring often, until golden brown and crisp.

Step 6: This should take about 5 minutes.

Step 7: Transfer breadcrumb mixture to a bowl and set aside.

Step 8: Next: heat 1/4 cup olive oil in a pot over medium-low heat.

Step 9: Cook the sliced garlic, stirring occasionally, until golden.

Step 10: After around 1 minute, add the anchovies and red pepper or chili, and cook for around 1 minute, stirring until the anchovies are dissolved.

Step 11: Finally, add capers, olives and grape tomatoes to the pan, cook a bit and set aside.

Step 12: Meanwhile, cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until almost al dente.

Step 13: Drain, saving 1/2 cup pasta water.

Step 14: Transfer pasta to the pan containing your sauce along with a bit of pasta cooking liquid.

Step 15: Cook for about 3 more minutes, tossing often to emulsify until pasta is coated and pasta is done to your liking.

Step 16: Remove from heat, add your chopped parsley and dill.

Step 17: Divide pasta among plates,

Step 18: Top with breadcrumb mixture.