Spaghetti with lemon olive sauce and crunchy crumbs

• doses: 4

Ingredientes

140ml olive oil

60g breadcrumbs

Salt and black pepper

Zest and juice of ½ a lemon

320g spaghetti

4 anchovy fillets packed in oil, very finely chopped

1 garlic clove, crushed

Large handful of fresh parsley, chopped

Small handful of fresh basil, chopped

60g green olives, pitted and sliced

2 tbsp capers, rinsed and drained

50g Parmesan, grated, plus extra for serving

Instruções

1 Heat 20mI of the olive oil in a pan over a medium heat and cook the breadcrumbs for 4-5 minutes until golden, stirring frequently. Season with salt and pepper; transfer to paper towels to drain and toss with the lemon zest.

2 Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain, reserving about 100ml of the cooking liquid.

3 In a large bowl, combine the anchovies, garlic, parsley, basil, olives, capers and the remaining 100ml olive oil. Mix well and season with pepper.

4 Add the pasta to the sauce along with 60mI of the reserved cooking liquid and the Parmesan. Toss to combine, adding a splash more cooking liquid if needed, until the sauce coats the pasta. Add the lemon juice and season to taste.

5 Divide between bowls and top Wth the crunchy crumbs and some extra grated Parmesan.