| 2 slices hearty white sandwich bread, torn into pieces |
| 6 T. extra-virgin olive oil |
| 6 cloves garlic |
| 3/4 t. red pepper flakes |
| salt |
| 1 lb. spaghetti |
| 1/2 c. grated Parmesan cheese |
| 1/4 c. chopped fresh parsley |
Bring 4 quarts water to boil in a large pot. Meanwhile, process bread in food processor until coarsely ground. Heat 2 T. oil in large skillet over medium-high heat until shimmering. Add bread crumbs and cook, stirring occasionally, until light golden (about 3 minutes). Add half of garlic and 1/4 t. red pepper flakes and cook until fragrant (about 30 seconds). Transfer to bowl and season with salt.
Wipe out skillet and add remaining 4 T. oil, remaining half of garlic, and remaining 1/2 t. red pepper flakes. Cook over medium-low heat until garlic is just golden (about 1-3 minutes). Remove pan from heat.
Add 1 T. salt and spaghetti to boiling water and cook until al dente. Reserve 1/4 c. cooking water, drain pasta, and return to pot along with reserved water. Stir in oil mixture, Parmesan, and parsley. Season with salt and sprinkle with bread crumbs. Serve.
Serves 4.