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  • St. Joseph's Spaghetti
    Recipe contributed by Linda Leone
    • 1/2 loaf Italian bread grated
    • 1/2 cup parsley snipped
    • 1 large garlic clove chopped (or more)
    • 2-3 tablespoons of sugar
    • 1 pound spaghetti
    • 1/4 cup + oil - any kind
    Start by making the bread crumbs. Use fresh or day old bread not the dry bread crumbs you get at the grocery store. I put the bread through the food processor and then after emptying the bowl I put the parsley and garlic through the processor. You can make the bread crumbs a few days ahead of time if you wish. Then make the recipe as directed.

    Mix crumbs, parsley, garlic and sugar in bowl
    Cook spaghetti as called for
    Strain and put back in kettle
    Pour oil on spaghetti and mix
    Get a large platter or bowl and start with bread crumbs and then (add) spaghetti
    Do this (alternating) until all spaghetti is used up. End with bread crumbs

    I have always mixed the bread crumbs in a little at a time instead of dumping them all in and hoping they mix well with the spaghetti. I believe it turns out much better that way. You may not use all the bread crumbs but you should have a good mix of spaghetti coated with bread crumbs. Don't skimp on the sugar. It is the difference between something that is delicious and a dish you don't want to make again.

    Or if you want to while the spaghetti is in the kettle with the oil you can put all the bread crumbs over it and mix thoroughly that is the easy way. Serves 4-6.

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