Spaghetti Olio e Aglio

5 slices day old sourdough/other crusty bread

1 packet dried spaghetti

Salt

3/4 cup olive oil

3 anchovies

5 (yes 5) garlic cloves, chopped finely 

1 fresh chilli, chopped finely

2 tbsp grated lemon rind 

1/2 bunch fresh parsley, chopped

Parmesan cheese, grated, for serving (optional)

1. Put the bread in the bowl of a food processor. Pulse until chunky breadcrumbs form. Put a frypan over a medium-high heat. Add breadcrumbs and stir until golden, about 5 minutes. Set aside.

2. Get a large pot of water onto a high heat and bring to the boil. Add a handful of salt. Add the pasta, stir, then cook until al dente (just cooked). Drain.

3. Meanwhile, in a large frypan, add the oil, anchovies, chilli and garlic and cook over a medium heat, stirring so that the anchovies dissolve and until garlic is starting to colour (careful do not let burn).

4. Immediately add the drained cooked pasta, lemon rind, toasted breadcrumbs and parsley. Season with salt and pepper and toss in the pan for 30 seconds to coat the pasta in the sauce.

5. Remove from heat and serve immediately topped with grated Parmesan (optional).

Note: if you like it hot, add more chilli.