1. Prepare spaghetti as label directs; drain, return to saucepot and cover to keep warm

2. In large skillet, heat 1 tablespoon oil over medium-low heat. Add breadcrumbs; cook and stir 5 minutes or until breadcrumbs are golden brown. Transfer breadcrumbs to plate.

3. In same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallot; cook and stir 3 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add harissa and miso paste; cook and stir 5 minutes or until slightly thickened. Add spaghetti; cook 2 minutes or until heated through, tossing with tongs. Makes about 5 cups

4. Serve spaghetti sprinkled with breadcrumbs, Parmesan shreds and chives

• 13 g Total fat
• 0 mg Saturated fat
• 0 mg Cholesterol
• 657 mg Sodium
• 51 g Carbohydrates
• 5 g Fiber
• 8 g Sugars
• 0 g Added sugars
• 15 g Protein