From Fanny Singer’s ‘Always Home’.
Flowering Cilantro/Green Coriander
BEFORE MAKING THE PASTA, Make your bread crumbs. These aren’t necessary for the dish, but add a nice crunch. Preheat the oven to 350 degrees. Pare away the crust from a slightly stale bread and the bread into cubes. Tear into smaller irregular pieces.
COMBINE OLIVE OIL (about 1 tablespoon for every cup of bread crumbs) with grated garlic. Pour this over the bread, along with a large pinch of salt, and toss until evenly coated. Bake on sheet pan until golden brown, stirring ever few minutes.
TO MAKE THE PASTA, pick the bright green seeds off of the green stems of the cilantro until you have 1-2 tablespoons. set aside flowers for later. Place in a mortar and add a generous pinch of salt along with a handful or two of roughly chopped cilantro leaves. Pound until the seeds are broken into smaller pieces.
Add 3 cups of pasta to salted boiling water. While the pasta is cooking, transfer the crushed coriander into a bowl, adding a little less than 1 cup of grated parmesan, a teaspoon of ground black pepper, 2 tablespoons butter, and 2 tablespoons olive oil. Just before draining the pasta, steal about 1/2 cup pasta water to add to the bowl with your sauce. Stir quickly to melt butter and add pasta to coat with sauce. Finish with a sprinkling of garlicy crumbs and cilantro flowers.