Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs
Spring is right around the corner but many of you I’m sure are still freezing your tails off in winter! So why not mix a refreshing, vibrant flavor like lemon with a comforting food like pasta? This Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs recipe features a secret weapon to making delicious pasta – the anchovy breadcrumbs!
Before turning your nose up at the anchovy breadcrumbs, you should know that on Beat Bobby Flay, he wins every time he uses anchovy breadcrumbs! Even if you think you don’t like anchovies, this is worth a try! The flavor of the anchovy breadcrumbs pairs nicely with the lemon. Plus, it adds great texture to this refreshing pasta dish.
I used Kinnikinnick’s gluten-free panko breadcrumbs. You can use your favorite gluten-free pasta in this – I typically like to use a combination of corn and rice pasta because the texture is great and it stays together well.
Get more gluten-free pasta recipes.
Gluten-Free Lemon Spaghetti with Anchovy Breadcrumbs Recipe
Ingredients
For the breadcrumbs:
- 2 tablespoons olive oil
- 2 cloves garlic , finely minced
- 2 anchovy fillets
- ½ cup Kinnikinnick Panko Style Breadcrumbs
- Zest of 1 lemon , finely grated
- ¼ cup fresh basil leaves , chopped
- Kosher or fine sea salt
- Freshly ground black pepper
For the spaghetti:
- Kosher or fine sea salt
- 12 ounces gluten-free spaghetti
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- Juice of 2 large lemons
- Freshly grated black pepper
Instructions
Make the breadcrumbs:
- Heat oil in a nonstick skillet over medium heat. Add the garlic and anchovies, mashing with the back of a spatula, and cook for 1 minute. Add the breadcrumbs and cook, stirring until golden brown, about 3 minutes. Remove from heat and stir in the lemon zest and basil. Season to taste with salt and pepper. Set aside.
Make the spaghetti:
- Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to the package directions.
- Whisk together the olive oil, Parmesan, and lemon juice in a large bowl.
- Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the lemon sauce, tossing to coat. Add some of the cooking water, a little at a time, if the sauce is too dry. Season to taste with salt and pepper.
- Serve the spaghetti topped with the breadcrumbs.
Nutrition
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