Spaghetti with garlic, pangrattato and olive oil

Neil Perry
Spaghetti with garlic, pangrattato and olive oil.
Spaghetti with garlic, pangrattato and olive oil. 
Difficulty
Easy
Dietary
Vegetarian

"Pangrattato" is basically Italian for breadcrumbs - so much more romantic! Good bread makes good crumbs, so I recommend using sourdough that's a day or two old.

Ingredients

400g spaghetti

80ml extra virgin olive oil

1 cup fresh breadcrumbs, made from stale bread

1 tsp dried red chilli flakes

sea salt and freshly ground pepper

6 garlic cloves, chopped

½ cup chopped flat-leaf parsley

grated zest and juice of 1 lemon

freshly grated parmesan, to serve

Method

Boil a large pot of salted water, and cook spaghetti for about 8 minutes. (Check about a minute before the manufacturers' recommended cooking time, as you want the pasta to be al dente.) Drain, reserving a quarter of a cup of the cooking water.

In a frying pan, warm olive oil to medium-hot, but not smoking. Add breadcrumbs, chilli flakes and a sprinkle of sea salt and sauté for about 5 minutes, or until breadcrumbs are golden. Add garlic and cook for another minute, toss in parsley and remove from the heat, then stir through lemon zest. Season with pepper and a little more sea salt to taste, then remove from pan and place in a bowl.

Return frying pan to the stove and add the cooked spaghetti, a little more oil and the reserved cooking water. Toss well and cook for a further 30 seconds. Stir through lemon juice, mix well.

Serve sprinkled with breadcrumb mixture and a liberal amount of parmesan.

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