Spaghetti with garlic, chilli and breadcrumbs

Method

1. Put a large pan of well salted water on to boil. Slice the garlic thinly, chop the parsley and squeeze the lemon.
2. Cook the spaghetti for the time on the packet, usually about 10 minutes, until tender with a slight bite.
3. In the meantime, warm 1 tablespoon of the olive oil in a large frying pan over a medium heat. Stir in the breadcrumbs with a pinch of salt for 3 to 4 minutes, until deep golden and crisp, then tip them into a bowl and wipe out the pan.
4. Pour the rest of the olive oil into the pan with the garlic and chilli flakes, over a low heat. Cook gently for 2 minutes, until the garlic is pale gold and fragrant. If it browns it turns bitter.
5. Scoop out a mugful of the cooking water, then drain the spaghetti. Add it to the garlic pan with a splash of the water and toss over a medium heat for 1 minute, until glossy.
6. Take the pan off the heat, toss through the parsley and lemon juice and taste for salt. Serve in warm bowls with the breadcrumbs scattered on top.

Tip Keep the garlic oil on a low heat and watch it. Garlic that browns turns bitter, so lift the pan off if it colours too fast.

Photo made with AI.

From Nosha · nosha.app