Spaghetti with garlic, oil, chilli and toasted crumbs

Ingredients

For 1 serving

• Durum wheat pasta90 g
• Extra virgin olive oil1 tablespoon
• Garlic2 cloves
• Chili pepperto taste
• Breadcrumbs10 g
• Parsley5 g
• Saltto taste

Contains: gluten,

Method

1. Bring a pan of water to the boil, salt it once boiling and cook the durum wheat spaghetti for one minute less than the packet time (about 9 minutes).
2. Meanwhile, toast the breadcrumbs in a dry pan over medium heat for 2–3 minutes, stirring often, until golden and fragrant; tip them into a small bowl.
3. Peel the garlic and slice it thinly; wash, dry and chop the parsley.
4. In the same pan, warm the oil with the garlic and chilli over low heat for 2–3 minutes, until the garlic is just golden. If it darkens it turns bitter, so pull the pan off the heat straight away.
5. Drain the pasta into the pan with a ladleful of cooking water and toss over high heat for a minute, until the oil and water come together into a light coating.
6. Turn off the heat, stir in the parsley and plate up; scatter the toasted breadcrumbs over only at the end so they stay crunchy.