Last Friday my daughter came home with her leftover dinner of spaghetti and veal scallopini. The container was so big I transferred the food in a smaller dish. The next day, when she woke up to have it for brunch she couldn't find it. She thought I threw it away. Well, somebody ate it. So to make amends I made a similar dish, Thin Spaghetti with Butter, Bread Crumbs and Lemon, and Beef Scallopini Marsala.
Thin Spaghetti With Butter
8 ounces thin spaghetti
1 tablespoon olive oil
¼ cup dry bread crumbs
zest of 1 lemon
4 tablespoons butter
1 teaspoon sea salt
1 tablespoon chopped flat leaf parsley
- Cook spaghetti according to package directions.
- In a small skillet, heat olive oil, add breadcrumbs, stir fry until golden brown, about 1 minute, then add lemon zest. Set aside.
- In a large pan, heat butter until melted and slightly brown, add salt and drained cooked spaghetti, toss well, add bread crumb mixture and parsley. Mix well. Serve hot.