Preparation time: 15 minutes, Cooking time: 10 minutes, Yield: 4 servings
- 1 pound fettuccine
- 1/2 cup unsalted butter (1 stick)
- 2 teaspoons crushed red pepper flakes
- 1/4 cup capers
- 1/4 cup shallot, minced
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 1/3 cup Parmesan cheese
Cook the fettuccine according to the box directions. Drain and set aside. If the noodles start to stick, add a little olive oil and cover with plastic.
In a large sauté pan melt butter. Cook the butter on low until it turns brown. There should be brown bits in the bottom of the sauté pan. As it cooks, skim off the bubbly foam. Add crushed red pepper flakes to the butter. When they begin to sizzle add capers, shallot, and garlic. Sauté for one minute. Add lemon juice, then add the pasta and toss. Season with salt and pepper. Add breadcrumbs and Parmesan cheese. Toss to coat. Serve right away.