Prep time: 5 mins Cooking time: 30 mins Serves 4
3 eggs 1 handful grated Parmesan, plus extra to serve 60g ricotta 1 lemon, grated zest of Small bunch of parsley 2 deseeded red chillies, 1 finely chopped, the other finely sliced lengthways 250g spaghetti, cooked, drained, rinsed and tossed in olive oil Olive oil, for frying Lemon wedges, to serve
FOR THE ARRABBIATA SAUCE:
60ml olive oil 4 garlic cloves, thinly sliced 1 1/2 red chillies, thinly sliced 400g tinned tomatoes (crushed with your hands)
1 To make the arrabbiata sauce, heat the olive oil in a pan and fry the garlic with the chilli over a medium heat until softened but not coloured. Add the tomatoes and cook gently for 20-25 minutes, until the olive oil splits the sauce. Season to taste.
2 Meanwhile, in a large bowl, whisk together the eggs, Parmesan, ricotta, lemon zest, parsley and chopped chilli, and season well. Toss in the spaghetti so everything is well integrated, then use a fork to twirl the spaghetti into 12 little nests.
3 Heat 1cm of olive oil in a small pan. When it’s hot, very carefully fry the nests of spaghetti, in batches if necessary, on both sides until crisp and golden. Use tongs to gently squeeze them back into shape if they start to go flat. Very carefully remove the fritti from the pan and leave to drain on kitchen paper.
4 While the fritti are still warm, transfer them to plates and sprinkle them with a little Parmesan and sliced chilli. Serve with the arrabbiata sauce on the side and lemon wedges for squeezing over.