Spaghetti with Garlic, Chilli, Lemon and Breadcrumbs
Thu, 25 January 2024
INGREDIENTS
• 400g dried spaghetti
• 80ml extra virgin olive oil
• 4 garlic cloves, finely chopped
• 4 shallots, finely chopped
• 1 fresh chilli, chopped
• 1 lemon juiced
• 35g flat-leaf parsley, chopped
• Sea salt and freshly ground pepper
• 200g sourdough breadcrumbs
• 20mls olive oil
• 1 Tbs butter
• Salt and pepper
• 2 Tbs chopped parsley
Method
For the Breadcrumbs:
1. Place a non-stick pan on a medium heat
2. Add the olive oil and butter, when butter melts and oil is warm
3. Add the bread and toast on a medium heat until golden
4. Season with salt, lots of cracked pepper and chopped parsley
Pasta
1. Cook the spaghetti in plenty of boiling salted water for 6-8 minutes, until al dente
2. While spaghetti is cooking, heat the olive oil on a low to medium heat, now add garlic and sauté for 5 minutes until soft with no colour
3. Add the shallots and chilli and cook for 5 more minutes
4. When spaghetti is cooked al dente, keep a ladle of cooking water
5. Strain and add to the garlic and shallot mix in the pan with a ladle of pasta water
6. Keep moving the pan and you will create a delicious sauce
7. Add the chopped parsley and lemon to the saucepan and toss through
8. Season with salt and pepper and serve in 4 large pasta bowls
9. Finish the dish with the toasted bread breadcrumbs
