Pasta With 20 Cloves of Garlic

Smash 20 garlic cloves with the flat side of a chef’s knife, then chop very coarsely.

Cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.

Meanwhile, heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium. Cook garlic, stirring often, until pale golden around the edges, about 5 minutes. Using a slotted spoon, transfer garlic to a plate, leaving oil behind.

Add ½ cup panko and 3 Tbsp. nutritional yeast to same skillet and cook, stirring often, until panko is evenly golden brown, about 4 minutes. Remove from heat and add 1 Tbsp. finely grated lemon zest, 1 tsp. freshly ground pepper, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; stir vigorously to combine. Transfer to a separate plate and let cool.

Heat remaining 4 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Add ⅔ cup (loosely packed) finely chopped parsley, 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, garlic, and remaining 2 Tbsp. nutritional yeast and 1½ tsp. freshly ground pepper; stir to combine. Cook, stirring occasionally, until parsley is frizzled, about 2 minutes. Pour in 2 cups reserved pasta cooking liquid, bring to a simmer, and cook until sauce is slightly thickened, about 5 minutes.

Transfer pasta to sauce and cook, tossing vigorously, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and add 1 Tbsp. fresh lemon juice and 1 tsp. soy sauce; toss to combine. Taste and season with more salt if needed.

Divide pasta among plates or shallow bowls. Sprinkle panko mixture over.