Spaghetti with lemon, pangrattato with olive oil


Season:  All year

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
What to do

  • 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.
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