Bucatini con acciughe e pangrattato

Bucatini with anchovies and pangrattato

For 6 as a starter

8 tablespoons olive oil

3 garlic cloves, peeled and thinly sliced

3 dried red chillies, crumbled

18 salted anchovy fillets, prepared (see here) and roughly chopped

Maldon salt and freshly ground black pepper

zest and juice of 2 lemons

400 g (14 oz) bucatini

1 small bunch fresh flat-leaf parsley, finely chopped

Pangrattato

500 ml (17 fl oz) olive oil

10 garlic cloves, peeled and kept whole

1 ciabatta loaf, bottom crust removed, made into coarse crumbs

Make the Pangrattato. Heat the oil in a small saucepan and add the garlic. Cook over a medium heat until the garlic turns golden, then discard. Add the breadcrumbs to the pan and cook until crisp and golden. Drain on kitchen paper then season.

Heat the oil in a saucepan and gently fry the garlic until it begins to colour. Add a third of the chilli and the anchovies, and stir to combine. Remove from the heat. Add the lemon juice and black pepper.

Cook the bucatini in plenty of boiling salted water and drain. Add to the anchovy sauce. Serve on individual plates and sprinkle with lemon zest, the remaining chilli, the pangrattato, and the parsley.