THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday Supper and More

Spaghetti with garlic-herb sauce

(Styling/Lisa Falso; Erik Jacobs for The Boston Globe)
March 3, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4 Salt and black pepper, to taste 1 pound spaghetti 2 tablespoons olive oil 1/2 cup soft white bread crumbs Leftover garlic-anchovy sauce 1/8 teaspoon crushed red pepper 2 tablespoons chopped fresh parsley (Full article: 192 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass