Spaghetti With Chilli And Garlic Crumbs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 turkish bread, coarsely torn
• 1 lemon
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 red bird's eye chilies, seeded, finely chopped
• 3 anchovy fillets, finely chopped
• 1/4 cup flat leaf parsley, finely shredded
• 375 g spaghetti

Recipe

• 1 place the bread in the bowl of a food processor and process until coarse breadcrumbs form.
• 2 use a zester to remove the rind from the lemon. (alternatively, use a vegetable peeler to peel rind from lemon. use a small, sharp knife to remove pith from rind. cut rind into very thin strips.) juice the lemon.
• 3 heat 2 tablespoons of the oil in a frying pan over medium heat. add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp. transfer to a plate.
• 4 heat the remaining oil in the pan over medium heat. add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic. add lemon rind, juice and parsley leaves. remove from heat.
• 5 meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente. drain well.
• 6 add the spaghetti to the garlic mixture and toss to coat. add half the breadcrumbs and toss to coat.
• 7 spoon evenly among serving bowls. sprinkle with remaining crumbs and serve immediately.