Pasta with Capers, Garlic, and Bread Crumbs

• 3/4 pound gigli di semola or short spiral pasta
• a 6-inch piece stale baguette
• 6 tablespoons drained capers
• 4 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/4 cup chopped fresh parsley leaves
• freshly grated Parmesan if desired

1. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.
2. Cut crust from bread and, using large holes of a hand grater, grate enough bread to measure 2/3 cup.
3. Finely chop separately capers and garlic.
4. Boil pasta until al dente.
5. While pasta is cooking, in a large heavy skillet cook garlic in oil over moderate heat, stirring, just until pale golden, about 2 minutes.
6. Stir in capers, parsley, and bread crumbs and cook, stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.
7. Drain pasta in a colander and transfer to a heated large bowl.
8. Pour sauce over pasta and toss to combine.
9. Serve pasta with Parmesan.

short spiral pasta, baguette, capers, garlic, extravirgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-with-capers-garlic-and-bread-crumbs-14597 (may not work)