"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.
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
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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