SPAGHETTI WITH GARLIC BREADCRUMBS, ANCHOVIES, CHILLI, WILD FENNEL AND LEMON

SERVES 2 (as a main course)

200g spaghetti/linguine/bucatini

6 tbsp extra virgin olive oil, plus extra to serve

60g breadcrumbs (sourdough/focaccia/ ciabatta blitzed in a food processor) 2 garlic cloves, finely sliced

8 anchovy fillets

1 pinch of dried chilli flakes

Zest of 1 small lemon

A few fronds of wild fennel (or parsley), finely chopped, plus extra to serve

Salt, to taste

1 Bring a pan of well-salted water to the boil and drop in the pasta.

2 Heat half of the oil in a saucepan. Fry the crumbs, stirring over a medium heat until golden (about 5 minutes). Scrape them out and leave them to drain on kitchen paper.

3 Wipe out the pan and add the second batch of oil. Fry the sliced garlic for a minute until lightly golden. Add the anchovies and stir them well until they melt. Remove from the heat, then add the chilli flakes, lemon zest and chopped fennel fronds.

4 When the spaghetti is cooked (aim for 2 minutes less than the packet instructions), drain it, reserving a small cup of the cooking water. Add the spaghetti to the pan with the sauce and place it back over the heat. Add a good splash of the cooking water and toss the pasta until you get a good amount of shining sauce. If it looks dry, add a little more oil or water. Taste and adjust the seasoning, then add the crumbs and toss.

5 Plate and finish with an extra drizzle of oil and a few extra fennel fronds if you like.

In this classic dish, loosely based on the Sicilian spaghetti con la mollica, garlicky breadcrumbs provide a nutty, toasty flavour and crunchy texture.