Lemon chilli prawn spaghetti with pangrattato

The pangrattato acts as a seasoning and extra level of texture. It is great on top of pasta, risotto, soups and stews.

- First boil water for spaghetti and cook according to packet instructions.
- In the meantime finely dice a couple of banana shallots (or a white onion) and fry in olive oil until softened. Then add a finely chopped red chilli (we used a birds eye chilli), and a couple of cloves of minced garlic. Leave to cook for a minute or two whilst you prepare the pangrattato.
- In a food processor (or using a knife) blitz a slice of bread (preferably a day or two old) with a clove of garlic, a tea spoon of chilli flakes, the zest of a lemon, a handful of basil, a handful of parsley and an anchovy. Add a little olive oil to loosen.
- Add some cooked or raw prawns to the shallots, garlic, chilli mix, along with the juice of the lemon which you have left. Season with salt and plenty of pepper.
- Toast the pangrattato in a frying pan until golden but not burnt.
- Drain the spaghetti leaving a little of the cooking water and stir through the prawn mixture.
- Scatter the pangrattato on top of the prawn spaghetti and serve with extra lemon wedges and chilli oil for people to drizzle over the top if they like.