- 1 garlic clove
- 1 lemon
- A 50g bag of breadcrumbs
- 1 onion
- A 250g punnet of cherry tomatoes
- A handful of flat leaf parsley
- 1 chilli
- A 200g pack of spaghetti
- A 100g pot of white crab meat
- 2 large handfuls of rocket
- 1½ tbsp olive oil
- Sea salt and freshly ground pepper
- Small bowl
- Frying pan
- Pan with a lid
- 1.
Peel and crush the garlic. Zest the lemon. Juice half and slice the other half into wedges. Tip the garlic and lemon zest into a bowl. Add the breadcrumbs and scrunch together with a pinch of salt and pepper.
- 2.
Heat 1 tbsp oil in a frying pan over a medium heat. Tip in the lemony breadcrumbs and fry for 2-3 mins till golden and crisp. Tip into a small bowl.
- 3.
Peel and finely chop the onion. Halve the cherry tomatoes. Finely chop the parsley stalks and roughly chop the leaves. Finely chop the chilli, flicking out the seeds for a milder heat.
- 4.
Tip the spaghetti into a large pan with a pinch of salt. Pour in enough boiling water to cover. Bring to the boil and simmer for 8-10 mins till al dente (cooked but still with a little bite).
- 5.
Heat ½ tbsp oil in the frying pan over a medium heat. Gently fry the onion for 6 mins till soft and glossy. Add the chilli, tomatoes and parsley stalks to the pan. Cook for 2 mins till the tomatoes just begin to break down.
- 6.
Add the lemon juice and the crab meat and stir for 1 min to just heat through. Add a handful of rocket and wilt down slightly. Season generously.
- 7.
Tumble in the spaghetti and toss through the sauce. Pile onto warm plates and scatter over the crispy lemon breadcrumbs and parsley leaves. Serve with the lemon wedges for squeezing.
- Tip
Oh crumbs!
Pop any leftover crispy crumbs in a Tupperware container for up to 3 days. Scatter over soups, stews or risottos for an extra oomph of flavour and crunch.
