Spicy Salami & Green Olive Capellini
Serves 4
Directions
- 1Combine plain panko breadcrumbs, extra virgin olive oil, minced garlic, lemon juice, and salt in a pan to toast until golden for the breadcrumb topping.
- 2Crisp up the diced spicy soppressata in a pan.
- 3Add minced garlic, quartered Castelvetrano olives, lemon zest, and white wine to the pan with the crispy salami.
- 4Toss in cooked capellini along with butter and grated Parmigiano Reggiano.
- 5Top the pasta with the prepared crunchy breadcrumbs and fresh parsley.
Ingredients
- 1/2 lb capellini
- 1 cup spicy soppressata, diced
- 2 tbsp extra virgin olive oil
- 4 whole garlic clove, minced
- 1/3 cup Castelvetrano olive, quartered
- 1 whole lemon zest
- 1/4 cup dry white wine
- 4 tbsp unsalted butter
- 1/3 cup Parmigiano Reggiano, grated
- 1/2 cup lemon garlic panko breadcrumbs
- 2 tbsp Italian parsley, finely chopped
- 1/2 cup plain panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 whole garlic clove, minced
- 1/2 whole lemon juice
- 1/4 tsp salt
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