8 oz (250 g) spaghetti
1 piece (6 inches/15cm) baguette, cubed
1/4 cup (50 mL) extra-virgin olive oil
3 cloves garlic, minced
1/4 cup (50 mL) chopped drained capers
2 tbsp (25 mL) lemon juice
½ cup (125 mL) grated Parmesan cheese
In large pot of boiling salted water, cook spaghetti until tender but firm, about 10 minutes.
Reserving 1/2 cup (125 mL) cooking liquid, drain and return to pot.
Meanwhile, in food processor, chop baguette until pea-size; set aside.
In skillet, heat olive oil over medium heat; fry crumbs and garlic until garlic is golden, about 4 minutes. Stir in capers, fresh parsley and lemon juice. Add to drained pasta along with reserved cooking liquid; heat through. Sprinkle with Parmesan cheese.