Pasta with Garlic, Oil and Toasted Bread Crumbs

Benjamin calls these Crumb Noodles and asks for them nearly every night.
Can be a simple entree with salad or vegetables, or a side dish with meat or chicken. Serves 8-10.
1 1/2 lb. linguine or spaghetti
2 t. salt for pasta + 1 t for sauce
3 T. butter
1 C. dry bread crumbs *
3 oz. Parmesan Cheese, grated (not Kraft!)
2 medium garlic cloves, minced (1 T.)
1/8 C. EVOO
2 T. butter
Dash Ground Red Pepper
1/3 C. Chicken Broth
1 t. Balsamic Vinegar
1 C. pasta cooking water
Prepare pasta according to directions, reserving 1 C. cooking water just before draining. Heat butter in large skillet over med-high heat until foaming; add 1/2 t. of the minced garlic, cook 1 min. Add breadcrumbs and cook until golden brown, toasted and fragrant; 2-3 minutes. Transfer to small bowl to cool slightly; when cool, toss with Parmesan cheese. Wipe out empty skillet with paper towels. Mix remaining garlic with 1 t. water. Heat olive oil, butter, garlic and red pepper in cleaned skillet over medium heat until fragrant, about 2 minutes. Add chicken broth, vinegar, pasta water, remaining 1 t. salt and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle with breadcrumbs, toss and serve immediately. **
**If not serving immediately, wait to toss with breadcrumb/cheese mixture until right before or they become soggy and gummy.
*You can make your own breadcrumbs by pulsing 3-4 slices quality white bread in a food processor until fine crumb develops, then toast in the oven at 300 degrees until dry.  OR buy premade Panko bread crumbs.  
Published in Cooks Illustrated Magazine.