Angel hair pasta with fried chilli flakes, lemon and rocket

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Ingredients

  • 8 tbsp extra-virgin olive oil, plus 2 tbsp
  • 200g panko bread crumbs
  • Salt and freshly ground black pepper
  • 3 cloves garlic, slivered
  • 1 tsp dried red pepper chilli flakes
  • 1 lemon, zested and juiced
  • 450g angel hair pasta
  • 120g wild rocket (Israeli if possible)
  • 50g 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 tbsp 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 8 tbsp of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 mins 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 mins. Drain and add to a large mixing bowl.

4) 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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