1part baked garlic baguettechilled, not frozen (about 200g/7oz)
2tbspolive oil
1red chillichopped finely
zest and juice of half a lemon
50g(1/2 cup) parmesanor Italian style hard cheese for vegetarian, grated
2tbspchopped fresh parsley
pinchsalt and pepper
To Serve:
grated parmesanor Italian style hard cheese for vegetarian
lemon zest
freshly ground black pepper
Instructions
Bring a large pan of water to the boil. Add the spaghetti and cook as per the cooking instructions - usually about 12 minutes.
300 g (10.5 oz) dried spaghetti
Whilst the spaghetti is cooking, rip the garlic baguette into large chunks and pulse in a food processor until you have rough breadcrumbs.
1 part baked garlic baguette
Heat 1 1/2 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.
2 tbsp olive oil
Just before the spaghetti is ready, heat the remaining 1/2 tbsp oil in the large frying pan and add in the chopped chilli. Fry for 1-2 minutes on a low-medium heat.
1 red chilli
Drain the spaghetti, reserving a cupful of the cooking water.
Place the spaghetti in the frying pan with the chillies along with 4 tbsp of the pasta cooking water.
Add the zest and juice of the lemon, parmesan, parsley, and a pinch of salt and pepper. Toss to combine. Add a little more cooking water if you want the dish to be a little more creamy.
zest and juice of half a lemon, 50 g (1/2 cup) parmesan, 2 tbsp chopped fresh parsley, pinch salt and pepper
Stir through three-quarters of the breadcrumbs, then divide between 4 bowls.
Top with the rest of the garlic breadcrumbs, plus a sprinkling of parmesan, lemon zest and black pepper.
grated parmesan, lemon zest, freshly ground black pepper
Video
Notes
Can it be made ahead and/or frozen?I don't recommend making this recipe ahead or freezing it. It tastes best when cooked and eaten right away. However, you can make the garlic breadcrumbs up to a day ahead. Simply fry them up, and place in an air-tight container. They can be kept at room temperature for up to a day.A note on seasoningGarlic bread can sometimes be salty, or not salty at all, depending on the brand you use. This recipe assumes you're using seasoned/salty garlic bread. If you're not (or you're not sure) have a taste of the garlic breadcrumbs when you've fried them. Add a good pinch of salt if you think it needs it.Nutritional Information is per serving.