Spaghetti with lemon, pangrattato with olive oil

Type:  Pasta

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  garlic, lemons, parsley

• metric measuring spoons & cups
• chopping boards & non-slip mats
• 1 medium knife
• mezzaluna
• large saucepan
• large non-stick frying pan
• colander
• bowls – 1 medium
• spatula or wooden spoon
• zester
• juicer
• serving bowls

• 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
• ½ cup chopped flat-leaf parsley leaves
• grated zest and juice of 1 lemon
• freshly grated parmesan, to serve

• Set out your ingredients.
• Boil a large pot of water to cook the spaghetti (Reserve a quarter of a cup of the cooking water).
• Finely chop parsley leaves.
• Peel and finely chop garlic.
• Zest the lemon and juice.
• 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.