Pasta with English Muffin Crumbs

• 2 English muffins, torn into 1-inch cubes
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped almonds
• 5 garlic cloves, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons anchovy paste
• 2 teaspoons lemon zest
• 1 pound dried spaghetti
• 2 tablespoons fresh lemon juice
• 1/4 cup finely grated Parmesan cheese
• 3 tablespoons flat parsley leaves
• 1 hot chile, thinly sliced (optional)

1. Pulse the muffins in a food processor until they are coarse bread crumbs.
2. In a large heavy skillet, heat the oil over medium high heat until hot, then toast the English muffins, almonds and garlic in the oil, stirring, until golden, 3 to 4 minutes.
3. Stir in the anchovy paste and lemon zest and season with 1/2 teaspoon each salt and pepper.
4. Cook the pasta in a large pot of boiling water until al dente.
5. Reserve 1 cup of pasta cooking water, then drain the pasta.
6. Place the pasta back in the pot and stir in the lemon juice, cheese, 1/2 cup pasta cooking water.
7. Toss with the bread crumb mixture, parsley and hot chile if using.
8. Season with salt and pepper to taste and serve.

muffins, extravirgin olive oil, almonds, garlic, kosher salt, freshly ground black pepper, anchovy paste, lemon zest, lemon juice, parmesan cheese, parsley, hot chile

Taken from www.foodandwine.com/recipes/pasta-with-english-muffin-crumbs (may not work)