Green Bean Pasta with Crispy Shallots and Garlic

1. Thinly slice 2 large shallots. 
2. In a small saucepan, shallow fry the shallot slices in olive oil over medium-high heat, stirring occasionally, until browned and crispy (about 5 minutes). 
3. Transfer the crispy shallots with a slotted spoon to a paper towel-lined plate and toss with salt. Set aside. 
4. In a large sauté pan, add a few tablespoons of fresh olive oil over medium heat. 
5. Add 5 (or more) thinly sliced garlic cloves and cook, stirring, until softened, about 1-2 minutes. 
6. Follow with 3 minced garlic cloves and stir until fragrant, about 1 minute. 
7. Add 1/4 teaspoon red pepper flakes and remove the pan from heat. 
8. Cook pasta in well-salted water according to package directions. 
9. When the pasta is almost done, bring the sauce back up to medium heat. 
10. Transfer the pasta directly to the sauce, followed by the juice of half a lemon, a generous dash of colatura, and a small handful of chopped parsley. 
11. Toss to combine and adjust seasoning as needed. 
12. Serve topped with the crispy shallots, more parsley, a drizzle of olive oil, and lemon zest. Enjoy! 

Note: If you don’t have colatura, either omit it altogether to make the dish vegan or break down a few anchovy fillets in the fresh oil before adding the sliced garlic.