This is one of my favorite pasta recipes ever, and every time I make this one the Southern husband and I look at each other and say, why don’t we make this more often? But absence makes the heart grow fonder, and I am VERY fond of how this looks, tastes, and is so very easy to throw together at the end of a long day.
And even better, odds are you have everything you need to make it at the spur of the moment. Any long strand pasta will do, although I think good old spaghetti works best. Bread for the bread crumbs — any kind you have on hand. Butter. White wine. Fresh parsley. Parmesan cheese and fresh ground pepper. All stuff I highly recommend having in your kitchen at all times…and if you don’t, I recommend going out to get whatever is missing JUST to make this delicious little dish, which is great on its own or as a side dish for grilled chicken or fish.
The sauce is made by melting up butter, garlic, white wine and a little salt. Meantime, you make the breadcrumbs by whirling whatever bread you have on hand in the food processor, adding a little butter and white wine, laying it all out on a cookie sheet and toasting it in the oven. Don’t worry if your crumbs are a little mushy before they are toasted, I promise they will cook up to be golden and crispy, and you will have to have a stern talk with yourself about snacking on them before they go in the sauce.
Then all you have to do is cook the pasta and toss it with the sauce, some parsley and grated parmesan and those perfect little crumbs. Save some of the crumbs to sprinkle on top and give the whole thing a good grinding of black pepper. Comfort Food Extraordinaire.