Preheat the oven to 180°C (375°F/fan 160°C/Gas 4).

Soak the porcini in a bowl of hot water for 20 minutes. When the time is up, drain the porcini, keeping the liquid, and chop them coarsely.

While the porcini are soaking, clean the mushrooms and slice them (if they are large, cut them in half and slice). Heat 4 tablespoons of the olive oil in a large frying pan, add the garlic and anchovies and sauté gently, pounding the mixture in the bottom of the pan.

Now throw in the brown mushrooms and fry them over a lively heat, while turning them to
make sure they get coated in the oil. After 5 minutes, add the drained porcini and continue to fry for a further 5 minutes.

Add the lemon juice, salt and pepper and turn the heat down. Cook gently for about 10 minutes, adding some more of the porcini liquid whenever the sauce gets too dry.

Heat the remaining oil in a clean frying pan and, when hot, throw in the gluten-free breadcrumbs and lemon rind. Fry for 2 minutes, or until the crumbs are golden, stirring the whole time.
Then add the parsley and chilli and continue to fry for 30 seconds.

Meanwhile, cook the pasta in plenty of well-salted boiling water according to the instructions
on pack. Drain and tip it immediately into the mushroom sauce, then add the pesto. Stir constantly over a gentle heat for a minute or two. Oil a large shallow oven dish and sprinkle
with gluten-free breadcrumbs. Tip in the pasta, spread it out to cover the bottom of the dish,
then spoon the fried breadcrumb mixture over the top.

Bake for 15 minutes. Allow to rest for a couple of minutes before serving.

PASTA – 17