1part baked garlic baguettechilled, not frozen (about 200g/7oz)
1red chillichopped finely
Zest and juice of half a lemon
50g(½ cup) parmesan, grated- or Italian style hard cheese for vegetarian
2tbspchopped fresh parsley
A pinch of salt and pepper
Grated parmesan- or Italian style hard cheese for vegetarian
Freshly ground black pepper
Bring a large pan of water to the boil. 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 ½ 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 ½ tbsp 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 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, the 50g (½ cup) parmesan, 2 tbsp 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.
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.
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.