INGREDIENTS:
- 300g (10.5oz) dried spaghetti
- 1 part baked garlic baguette (chilled, not frozen)
- 2 tbsp olive oil
- 1 red chilli, chopped finely
- Zest and juice of 1 lemon
- 50g (1/2 cup) parmesan, grated
- 2 tbsp chopped fresh parsley
- A pinch of salt and pepper
To Serve:
- Grated parmesan
- Lemon zest
- Freshly ground black pepper
INSTRUCTIONS:
- Fill large pan with some freshly boiled water from the kettle. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
- Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
- Heat 1-and-a-half tbsp of the olive oil in a large frying pan/skillet and fry the garlic breadcrumbs for 3-4 minutes until golden brown. Make sure you stir regularly to stop the breadcrumbs from burning. Remove from the pan and place on a plate.
- Just before the spaghetti is ready, heat the remaining oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat. Drain the spaghetti (reserving a cup full of the cooking water).
- Place the spaghetti in the frying pan with the chillies, add in 3-4 tbsp of the cooking water, plus the lemon zest, lemon juice, parmesan, parsley, salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more moist.
- Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
- Top with parmesan, lemon zest, black pepper and more garlic breadcrumbs.
Source: Kitchen Sanctuary
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