Angel hair pasta with fried chilli flakes, lemon and rocket

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Ingredients

  • 115 ml extra-virgin olive oil, plus 2 tbsps
  • 450 g panko bread crumbs
  • Sea salt and freshly ground black pepper
  • 3 cloves garlic, slivered
  • 1 tsp dried red pepper chilli flakes
  • 1 lemon, zested and juiced
  • 450 g angel hair pasta
  • 1 1/4 kg lightly packed wild rocket (Israeli if possible)
  • 115 g grated Parmigiano-Reggiano

Use imperial measurements

Method

How to make Angel hair pasta with fried chilli flakes, lemon and rocket

1) In a dry skillet over low heat, add 2 tbsps of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.

2) Set the skillet pan back over medium heat and add the remaining 115 ml of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.

3) In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the rocket, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

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