| Season: All year
Type: Pasta
Difficulty: Easy
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: garlic, lemons, parsley |
Equipment
- 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
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Ingredients
- 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
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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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