Sriracha and lemon linguine with chili pangrattato nods to both Italian and Southeast Asian cuisine by combining pasta, garlic, lemon, and pangrattato with the beloved flavor of Sriracha hot sauce, adding heat, more garlic, and a vinegary tang.
Cross-fertilization of cuisines might not be to everyone’s taste, but this tangle of classic Italian chili, lemon, and garlic spaghetti with pangrattato, power-surged by Southeast Asian Sriracha, does work well. Indeed, the addition of a pre-made, moreish hot sauce is an incredibly efficient way of layering pasta and breadcrumbs, not just with heat, but a sweet, garlicky, sticky tang that neither fresh nor dried chilies can add on their own. It’s an excellent way to quickly quench a heat craving.–Ed Smith
WHAT IS LC HUMP DAY PASTA?
We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.
HOW HOT IS SRIRACHA SAUCE?
As a relatively important aside: your Sriracha could be hotter than Ed Smith’s (he uses Flying Goose or Tabasco versions), and indeed your tolerance to chili may well differ too. Generally speaking, Sriracha comes in at 1,000-2,500 Scoville Heat Units. In comparison, Tabasco sauce is 2,500-5,000 SHU and a habanero pepper will usually top out at 350,000 SHU. So give these quantities a go, but maybe make a note as to whether you need more or less fire the next time.
Sriracha and Lemon Linguine with Chili Pangrattato
Sometimes you’ll simply crave a particular flavour, and you don’t need to think about or justify that. This recipe is ideal for when you’re in the mood for something spicy. Sriracha and lemon linguine, an Italian-Thai fusion dish, can be made as spicy as you like.
For the chili pangrattato
Make the chili pangrattato
Tear apart the bread, including the crust, into fingernail-sized pieces.
In a small, heavy-bottomed skillet over medium heat, warm the oil. Add the breadcrumbs and fry until they turn golden at the edges, 4 to 6 minutes.
Have your kitchen fan running before adding Sriracha to the skillet. This will help you avoid inhaling chili fumes.
Stir in the garlic and cook for 20 seconds. Before the garlic browns, add the Sriracha. Cook for 30 seconds, stirring, then add the chile flakes and sprinkle generously with salt. Cook until the crumbs are rust in color, crisp but still bouncy, 30 to 60 seconds. Remove from the heat and pour onto a plate.
Make the pasta
In a large pot of salted boiling water, cook spaghetti according to package instructions.
In a wide, heavy-bottomed saucepan over medium-low heat, warm the oil. Add the garlic slices and let warm through, to mellow and flavor the oil, until softened, 4 to 6 minutes.
Add the parsley stems and cook for 1 minute. Add the Sriracha and remove from the heat. Shake the saucepan to mingle the hot sauce and oil. After 30 seconds, squeeze in the lemon juice.
When the spaghetti is cooked, drain, reserving the cooking liquid. Dump the pasta into the saucepan with the garlic, parsley, and Sriracha mixture.
Return the saucepan with the spaghetti mixture to the stove, placing over low heat. Add three or four tablespoons of cooking liquid and mix the pasta through the sauce. Stir in the parsley leaves and remove from the heat.
Divvy between two serving plates or bowls, top with chili pangrattato, and serve immediately.
Serving: 1servingCalories: 824kcal (41%)Carbohydrates: 90g (30%)Protein: 16g (32%)Fat: 45g (69%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 1gSodium: 372mg (16%)Potassium: 400mg (11%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 1505IU (30%)Vitamin C: 27mg (33%)Calcium: 90mg (9%)Iron: 4mg (22%)
Originally published August 18, 2021