Spaghetti with Chorizo and Toasted Paprika Breadcrumbs

"This Spanish-inspired dish gets big flavor from just a handful of ingredients." And, sounds like a Winner to me!!
(serves 4)

8 oz. spaghetti
1/2 cup pasta cooking water
3 large slices crusty white bread such as pan au levain
6 T. EVOO, divided
6&1/2 oz. Spanish chorizo, sliced diagonally
3 garlic cloves, finely chopped
1&1/2 t. smoked paprika
1/2 t. kosher salt
1/2 cup roughly chopped flat-leaf parsley
Freshly* ground pepper

Cook pasta according to package instructions. Meanwhile, trim crusts from bread and toast bread. Whirl toast in a food processor just until rough crumbs form. You should have about 1&1/2 cups. Heat 2 T. oil in a large frying pan over med. heat. Add chorizo slices and cook until browned on both sides, about 4 mins. Add garlic and cook until fragrant, about 1 min. Drain off any liquid and transfer chorizo and garlic to a plate. Wipe any blackened bits out of frying pan with a paper towel. Add 1 T. oil to pan along with paprika and cook, stirring frequently, about 30 secs.  Add bread crumbs and salt and cook stirring frequently, until bread crumbs are toasted and paprika is evenly distributed. Transfer crumbs to a plate. Keep pan hot over low heat. Drain cooked pasta, reserving cooking water, and add to hot frying pan along with 1/2 cup cooking water, remaining 3 T. oil, the chorizo, 2/3 of the bread crumbs and parsley. Transfer pasta to a serving bowl and top with remaining crumb, parsley, and pepper to taste. Serve with a wedge salad* and warm garlic bread*.

"We get into trouble when we start expecting people to do what only God can do."

Have FUN today!!

Love,

MM