Spaghetti with Lemon, Basil and Breadcrumbs

Method

Put a large pan of salted water on to boil for the spaghetti.

Prepare the breadcrumbs: heat a little olive oil in a pan and add the crumbs, along with a pinch of salt, pushing them around so they are toasted and smell like a digestive biscuit. Pull from the heat and tip into a bowl.

Once the water boils, add the pasta and cook until just al dente.

Meanwhile, grate the zest from the lemon and then squeeze the juice from it – you want four tablespoons. Tear the basil into little pieces.

In a large warm bowl, whisk together the juice and zest with the olive oil, parmesan, and salt and pepper to taste.

Either drain the pasta, saving some of the cooking water, or use tongs to lift the spaghetti directly into the lemon bowl. Toss thoroughly, adding some pasta cooking water to loosen and the basil, toss and swish again, then serve immediately, passing around the crumbs.