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PASTA WITH CAPERS, GARLIC, AND BREAD CRUMBS

3/4 pound gigli di semola or short spiral pasta
a 6-inch piece stale baguette
6 tablespoons drained capers
4 garlic cloves
1/2 cup extra-virgin olive oil
1/4 cup chopped fresh parsley leaves
freshly grated Parmesan if desired

Fill a 6-quart kettle three fourths full with salted water and
bring to a boil for pasta. Cut crust from bread and, using large
holes of a hand grater, grate enough bread to measure 2/3 cup.
Finely chop separately capers and garlic.

Boil pasta until al dente.

While pasta is cooking, in a large heavy skillet cook garlic in
oil over moderate heat, stirring, just until pale golden, about 2
minutes. Stir in capers, parsley, and bread crumbs and cook,
stirring, until bread crumbs and garlic are golden, 1 to 2 minutes.

Drain pasta in a colander and transfer to a heated large bowl. Pour
sauce over pasta and toss to combine.

Serve pasta with Parmesan.

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